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Poke Bowl of Arcachon

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Ingredients

Adjust Servings:
Lightly salted salmon
400 g of Salmon fresh
to taste Salt a few generous pinches
Vegetables
2 Cucumber
12 Cherry tomatoes
10 Radish
2 medium-sized Cooked beetroot
1 Avocado
1 Carrot
1/2 small Melon seasonally
2 Peach seasonally
2 Apple
Dressing
60 ml of Soy sauce (gluten-free) gluten-free
1 tbsp. of Mirin/Rice wine Optionally
2 tbsp. of Rice vinegar Or, white wine vinegar 5%
1/2 tbsp. of Brown sugar
1 tbsp. of Sesame oil
1/2 tsp. of Garlic powder Or, 1 clove of fresh garlic
1/4 tsp. of Ground ginger Or, 1 cm of fresh ginger
1 tbsp. of Sesame

Poke Bowl of Arcachon

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

  • Lightly salted salmon

  • Vegetables

  • Dressing

Directions

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Do you think a small French resort on the Atlantic coast of Arcachon has anything to do with the Poke Bowl of Hawaii?  In fact, none:) But it was there, in a restaurant on the beach, that we were served a wonderful combination of colorful fresh vegetables which did not seem to go together and lightly salted salmon. That’s a kind of French resort variation of the Poke Bowl.

So, what’s interesting is that after Arcachon, I very often make this kind of breakfast in the summer. The whole family, except for the little ones, eats it with pleasure. It’s simple, fresh and healthy!

The vegetables can be varied according to the season. At Arcachon, they even served us with a slice of watermelon, which was great!

You can also use a variety of dressings. It can be just soy sauce (gluten-free) with lime juice or a variant as in the recipe.

Bon Appétit!

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Steps

1
Done

The day before making the salad, cut the fresh salmon (fillet without skin) into medium cubes, salt to taste and mix it. Then place it in a glass tray and let it sit in the refrigerator overnight. You can use it from the next morning for a couple of days. I like it best on the second day.

2
Done

Slice the avocado and cut the carrots into thin strips or grate them on a special grater. Cut the radish into 6 slices and dice the rest of the vegetables into medium-sized cubes. Then arrange the vegetables in a circle on a serving plate. Place lightly salted salmon in the center and sprinkle it with sesame seeds. Serve the sauce separately.

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Summer Zucchini Spread
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Young carrot cream soup
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Summer Zucchini Spread
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Young carrot cream soup

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