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15 ingredients, 8 steps, cooking “Poke” salad with lemon and olive oil from Spain dressing

Good Afternoon my mother, now you can make recipe “Poke” salad with lemon and olive oil from Spain dressing with 15 ingredients and 8 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking “Poke” salad with lemon and olive oil from Spain dressing.

Ingredients for “Poke” salad with lemon and olive oil from Spain dressing

1. You need 1 3/4 cups : cooked brown rice.
2. It’s 10.5 oz. : salmon fillets cut into thick strips.
3. Prepare 1 : avocado.
4. You need 16 : cherry tomatoes.
5. It’s 2 tablespoons : roughly chopped cashews.
6. Prepare 1 : large pickle.
7. It’s 1 : julienned red onion.
8. Prepare 2 teaspoons : toasted sesame seeds.
9. It’s 2 tablespoons : soy sauce.
10. You need 3 tablespoons : Extra Virgin Olive Oil from Spain.
11. It’s 1/4 sheet : nori seaweed cut in strips.
12. Prepare 1/4 : wakame seaweed.
13. You need : Juice of one lemon.
14. You need : Warm water.
15. It’s : Black sesame for garnish (optional).

If all basic ingredients “Poke” salad with lemon and olive oil from Spain dressing it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking “Poke” salad with lemon and olive oil from Spain dressing

1. Start by putting the red onion in a bowl with the lemon juice and let it marinate for 10 minutes. Hydrate the wakame seaweed in warm water.
   
2. Cut the pickle into thin slices and the tomatoes in half.
   
3. Mix the soy sauce, Extra Virgin Olive Oil from Spain (try any of our varieties), the toasted sesame and the marinated onion together.
   
4. Marinate the fish in soy sauce with Extra Virgin Olive Oil from Spain, sesame and onion. Add the nori seaweed.
   
5. Dry and cut the hydrated wakame seaweed and add it to the salmon marinade. Let sit for 2 minutes.
   
6. Divide the rice into bowls and top with the marinated fish and seaweed.
   
7. Peel and chop the avocado into medium-sized pieces. Do this step at the end to prevent the avocado from turning brown.
   
8. Top off the dish with the avocado, tomatoes, pickle and cashews. You can also garnish it with black sesame seeds. Ready to eat.
   
9. Finish and Enjoy.

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