Ingredients
for the salmon poke
1 lb sushi grade salmon
1 tbsp sesame oil
1 tsp garam masala
1 tsp sesame seeds
2 tbsp liquid aminos
2 tsp rice wine vinegar
3 stalks green onions, finely chopped
for the coco turmeric rice
2 tbsp coconut oil
5 ½ tbsp garlic paste
1 tbsp ginger paste
1 tsp turmeric
2 c basmati rice
2 c stock
1 c coconut milk
½ tsp salt
¼ tsp pepper
for the curry mayo
½ c mayo
1 tsp turmeric
1 tbsp curry powder
1 tbsp lime juice
flaky salt
Tools
bowl
stock pan
whisk
fork
Directions
Step 1
for the salmon poke
1 lb sushi grade salmon
1 tbsp sesame oil
1 tsp garam masala
1 tsp sesame seeds
2 tbsp liquid aminos
2 tsp rice wine vinegar
3 stalks green onions, finely chopped
bowl
Step 1
Chop the salmon into large cubes or bite-sized pieces. Place in a bowl. Add all of the other ingredients. Stir until well combined. Allow to sit in the refrigerator for 10-15 minutes & allow flavors to meld.
1 lb sushi grade salmon
1 tbsp sesame oil
1 tsp garam masala
1 tsp sesame seeds
2 tbsp liquid aminos
2 tsp rice wine vinegar
3 stalks green onions, finely chopped
bowl
Step 2
for the coco-turmeric rice
Step 1
In a stock pan over medium heat, add coconut oil & swirl until melted. Add the garlic & ginger paste. Sauté for 1 minute. Add turmeric & stir. Pour in the rice. Add the stock then salt & pepper to taste. Stir. Bring to a boil. Cover, reduce the heat to low & simmer for 15 minutes.
2 tbsp coconut oil
5 ½ tbsp garlic paste
1 tbsp ginger paste
1 tsp turmeric
2 c stock
½ tsp salt
¼ tsp pepper
1 c coconut milk
2 c basmati rice
stock pan
Step 2
Remove from the heat & rest for 5 minutes. Fluff with fork.
fork
Step 3
for the curry mayo
Step 1
Add all ingredients to a bowl & whisk well. Allow to sit in the refrigerator for 20 minutes to allow the flavors to meld.
½ c mayo
1 tsp turmeric
1 tbsp curry powder
1 tbsp lime juice
flaky salt
whisk
bowl
