Prep time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

Serves 6

INGREDIENTS

For the Ceviche:

750g fresh salmon or trout

15ml (1 Tbsp) sesame oil

30ml (2 Tbsp) ponzu sauce (optional)

1 orange (½ juice, ½ for segments in the salad)

½ lime

60ml (1/4 cup) soy sauce

15-30ml (1-2 Tbsp) ginger, peeled and finely grated

15ml (1 Tbsp) raw honey

15ml (1 Tbsp) sesame seeds, to garnish

To Assemble the Poke Bowl:

(*whatever you have at home – remember to #eattherainbow for optimal nutrition, we used the following…)

• Avocado
• Cooked quinoa
• Herb salad and micro greens
• Broccolini
• Mango
• Red onion
• Spring onion
• Sesame seeds
• Orange segments

METHOD

For the Ceviche:

Remove the fillet from the skin and cut the salmon fillet into small pieces. Place

in a bowl and reserve the skin.

Mix together the sesame oil, ponzu sauce, orange juice, lime juice, soy, ginger and honey. (Stir well or shake it up in a glass jar).

Pour dressing over the salmon and mix a bit. Allow the salmon to sit in the mixture for a minimum of about 2 hours. 

For the Crispy Skin:

Salt the skin. Heat your Breville Griddle Toasted Sandwich Machine with a touch of oil. (*remember that the skin will also release a bit of fat, so don’t overdo the oil)

Place the fish skin on the grill and press down until crispy – about 4-5 minutes. Take care not to burn the skin, as it will crisp up more when it’s off the grill.

To Assemble the Poke Bowl:

Add all the components to a beautiful serving bowl. Garnish with the crispy fish skin and some leftover dressing.

Thank you to @candybouffe for sharing this delicious recipe!