Salmon & Miso Poke Bowl

A great dish, full of phytonutrients, prebiotics and anti-inflammatory foods.

320g cooked brown rice, hot (basmati is best)
1 tbs chopped, reconstituted wakame seaweed (about 1 tsp dried)
4 (85g) baby Dutch carrots, cut in half lengthways
1 tbs extra virgin olive oil
2 large spring onions, chopped (50g)
2 large (~40g) asparagus, woody base stem removed then slit in half lengthways
1 bunch (150g) broccolini, slit in half lengthways
1 tbs sesame seeds ( black and/or white seeds)
1 tbs pumpkin seeds
100g frozen edamame beans in their pod (= 50g fresh soy beans)
1 big handful (30g) spinach leaves
200g salmon filet, sliced in half lengthways

Dressing for salmon:
1 tbs white miso paste
1 tbs hulled Tahini
1 tbs rice wine vinegar
About 1 tbs water, to thin dressing

Dressing for vegetables:
2 tbs tamari sauce
2 tbs rice wine vinegar
2 tsp sesame oil

Soak the wakame in water for 10 minutes, then drain.
Put a small pot of water on to boil. In a frypan on medium heat pop in the olive oil and fry the carrots for a minute. Then tip out onto a plate.
Put the asparagus, spring onions and broccolini into the pan to cook for a couple of minutes. Then tip out on to the plate.
Pop the sesame and pumpkin seeds into the pan for about 15 seconds to toast. Shake the pan around when doing this so the seeds don’t catch on the base.
Into the hot pan place the 2 halves of the salmon filet to sear in the heat.
Cook to your liking, slightly raw in the centre is ok, semi-sashimi style.
Once the water has come to the boil, blanch the frozen edamame beans in boiling water for about 1 minute, then drain and cool in cold water.
Place everything into a bowl, in groups is best, with the rice at the base.
Use the tamari dressing on the salmon, and the tahini dressing on some of the vegetables.