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Midnight Sun Poke Bowl

This poke bowl with a Scandinavian twist can be prepared with roasted salmon or gravlax, if available. Pickled onion, radish, beets and dill give this dish its nordic accent. Pair with mustard sauce or Dandelion Pesto. This makes an easy family meal where everyone can prepare their own bowl with their favorite items.

Servings

4

Time

30 Minutes

Dietary Info

Carbs: 45 grams, Protein: 36 grams, Fat: 12 grams, Fiber: 4 grams

Ingredients

Gather together the ingredients for your bowl

  • Brown Rice (see recipe below)
  • Shelled Edamame – Frozen shelled edamame (prep as per package instructions)
  • Seedless English Cucumber – sliced thin
  • Radish – sliced thin
  • Pickled Onion – (see recipe below)
  • Beets – Steamed fresh or Original Cooked Love Beets or perfectly pickled Love Beets https://lovebeets.com/
  • Watercress – or other fresh greens like arugula or bibb lettuce
  • Fresh dill
  • Mustard Sauce(see attached recipe) 

Roasted Salmon Bites Ingredients:

  • 1 lb organic Norwegian salmon 
  • 3 tbsp fresh dill – chopped 
  • 1 tbsp olive oil
  • allspice
  • white pepper – fresh ground, to taste
  • salt to taste

Easy Brown Rice Ingredients:

  • 1 cup organic brown basmati rice 
  • 2 ¼ cup filtered water
  • ⅛ tsp salt

Pickled Red Onion Ingredients: 

  • 1 medium red onion – sliced very thin into ringlets
  • 1/2 cup apple cider vinegar or Umeboshi Plum Vinegar
  • 1/4 cup water – add more as needed
  • ½ tsp Salt
  • 1 tsp maple syrup

Wasabi Dill Sauce Ingredients:

  • ½ – 1 tsp wasabi mustard from a tube
  • 1 ½ tbsp Dijon mustard
  • 2 tbsp rice vinegar or umeboshi plum vinegar
  • 1 – 2 tbsp chopped fresh dill
  • 1 tbsp water – or enough for desired consistency
  • 2 tbsp plain yogurt (optional)

Substitute cooked quinoa in place of brown rice

Method

Roasted Salmon Bites Method:

  1. Clean and remove skin from the salmon. Cut into 1 inch bite size squares. 
  2. In a mixing bowl combine the dill, olive oil, and spices. Add the salmon and toss to coat the salmon  well with the marinate. 
  3. Preheat the oven to 400°. Line a baking sheet with parchment paper and arrange the salmon on the sheet.
  4. Once the oven has preheated, bake the salmon for 8-12 minutes until cooked through and tender.
  5. Remove from the oven and let cool. 

Easy Brown Rice Method:

  1. Soak the rice in room temperature water for 1-2 hours. 
  2. Drain and rinse the rice. In a medium stock pot combine the rice, 2 ¼ cups water and salt. Cover and bring to a slow simmer. 
  3. Cook for 25-30 minutes until all water has been absorbed and rice is tender. Uncover, fluff and let stand for 5 minutes. If the rice is cooked and there is still water that has not been absorbed you can drain it off. 
  4. Serve. Refrigerate any unused portion in an airtight container.

Pickled Red Onion Method:

  1. Thinly slice the red onion into ringlets. 
  2. Place the red onion slices in a strainer or colander and pour boiling water over to soften slightly. Let drain.
  3. In a saucepan combine vinegar, water, salt and maple syrup. Heat to warm – but not to a boil.
  4. In an airtight jar layer the onion slices and pour the warm vinegar mixture over to cover. Press down the onion to cover all layers. Add more water as needed to cover. Cover with a  lid and let sit for 30-40 minutes. Can be stored in the fridge and used for 1-2 weeks.

Wasabi Dill Sauce Method:

  1. Blend the mustard, vinegar, dill, and water. Sauce is delicious as is, or add yogurt for a creamy option.
  2. Refrigerate until ready to use.

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