Batchillo

Salmon Poke

Salmon Poke: a batch cooking recipe, 2 servings of 649 kcal and 34 g protein each. Keeps 1 days in the fridge.

  • 2 servings
  • 20 min prep
  • 20 min total
  • 1 days in the fridge
  • Don’t freeze
  • Lunch · Dinner
Salmon Poke

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
649 kcal 34 g 80 g 22 g 7.1 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 2 servings

  • 2 salmon fillets (Frozen · or tuna)
  • 150 g Rice (or quinoa)
  • 0.5 Onion
  • 0.5 Mango
  • 0.5 Avocado
  • 1 Lime
  • 3 tbsp Soy sauce (low sodium)
  • 1 tbsp Apple cider vinegar

To taste: Red cabbage, Salt, Pepper, Sesame seeds, Scallions

Contains: fish, gluten, soy. Free from: dairy (lactose), eggs, shellfish, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Start by cutting the tuna or salmon into cubes and slicing the onion very thinly.
  2. In a bowl, add the soy sauce, cider vinegar, lime juice, a pinch of salt and pepper. Stir and add the tuna or salmon and the onion.
  3. Grate the red onion (or the radish), cut the mango and the avocado into cubes. Drizzle everything with lime juice.
  4. In a bowl, add the rice, mango, avocado, red cabbage and salmon.
  5. Finish with sesame seeds, scallions and a few drops of lime.

Recipe based on apitadadopai.com.

Batch cooking

These recipes cook in the same batch as this one, in the same session: