SMOKED SALMON WILD RICE BOWL

These fresh, healthy, asian flavours are the perfect match for Jules Taylor Gruner Veltliner

JULES LOVES FRESH FLAVOURFUL DISHES
AND THIS RECIPE FROM FIONA HUGUES HITS THE SPOT!

These fresh Asian salmon bowls are simple to make and packed with flavour. I’ve served them with a wild rice, brown rice combination for texture but any cooked cooled rice will do. If you can’t get good quality hot smoked salmon a simple bbq’d salmon fillet is a great option too. Make extra amounts of the dressing to keep in the fridge.

INGREDIENTS

250gm Hot Smoked salmon fillet, pin boned
 1 x 250gm Microwave Rice packet Brown, Red & Wild Rice Medley, cooked and cooled
10cm length spring onion finely sliced
 1 avocado sliced
 6 radishes cut into wedges
 1 cup shelled Edamame beans, steamed
 ½ cucumber shaved into ribbons
 ½ cup toasted cashew nuts
 2 tbsp mix black sesame seeds toasted white sesame seeds
 8-10 snow peas
 Rice vinegar [or use white vinegar]
1 tsp caster sugar
Sea Salt & Fresh Ground Pepper

DRESSING

2 tbsp water
2 tbsp lime juice
1 tbsp soy sauce or tamari
1 tsp brown sugar
 1 tbsp grated fresh ginger
2 tsp sesame oil

Pink pickled ginger & kewpie mayo [optional] to serve .

METHOD

To make the dressing - in a small jar, combine all the dressing ingredients. Shake vigorously to combine then adjust the seasoning to suit. If you like things spicy feel free to add a pinch of chilli fakes here. Set aside.

Cook the rice as per packet instructions, season well with salt & pepper and allow to cool.

Using a vegetable peeler shave long ribbons of cucumber & season with a little rice or white vinegar & half a teaspoon of sugar with a sprinkle of salt. Toss to coat. Do the same with the radishes and toss to coat.

When ready to serve, place the rice on one side of your bowl then add portions of the radishes, pickled cucumber and edamame. Sprinkle the sliced avocado with sesame seeds and add to the bowls. Tuck in the pickled ginger, snow peas.

Carefully break the salmon into smaller pieces and place on top sprinkling over some cashew nuts. Spoon over a little of the dressing and a squiggle of kewpie mayo if using. Serve immediately with extra cashews, optional chilli flakes and lime wedges on the side - and of course a couple of glasses of Jules Taylor Gruner Veltliner!