Scandinavian Quinoa Poke Bowl

Name: Scandinavian Quinoa Poke Bowl
Yield: 4
Ingredients: 4.0Tbsp Sugar; 0.75cup Sea salt; 1.0each Salmon fillet, fresh and deboned; 3.0Tbsp Dill, finely chopped; 3.0Tbsp Fresh chives, finely chopped; 0.0as needed Black pepper, freshly ground; 0.0Tbsp Maille Old Style Mustard 4 x 8.16 lb; 0.75cup Quinoa (white); 4.0Tbsp Olive oil with juice of 1 lemon; 0.0bags Salt and Pepper, to taste; 4.0Tbsp Maille Dijon Originale Mustard 4 x 9.05 lb; 0.75cup Red cabbage, finely cut in strips; 3.25Tbsp Sushi seasoning; 4.0each Radish; 2.0each Corn, whole precooked; 5.0cups Hellmann's® Real Mayonnaise 20oz. 12 pack; 1.0each English cucumber diced; 3.0Tbsp Spring onion, finely chopped; 3.0Tbsp Tobiko; 1.0bunch Watercress

Scandinavian Quinoa Poke Bowl – - Recipe

A colourful poke bowl of cured salmon, citrus quinoa, pickled red cabbage and fresh corn.

...

Prepare the Cured Salmon

Sugar 4.0 Tbsp
Sea salt 0.75 cup
Salmon fillet, fresh and deboned 1.0 each
Dill, finely chopped 3.0 Tbsp
Fresh chives, finely chopped 3.0 Tbsp
Black pepper, freshly ground
Maille Old Style Mustard 4 x 8.16 lb
Maille Old Style Mustard 4 x 8.16 lb
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Prepare the Quinoa

Quinoa (white) 0.75 cup
Olive oil with juice of 1 lemon 4.0 Tbsp
Salt and Pepper, to taste
Maille Dijon Originale Mustard 4 x 9.05 lb 4.0 Tbsp
Maille Dijon Originale Mustard 4 x 9.05 lb
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Prepare the Poke Bowl Components

Red cabbage, finely cut in strips 0.75 cup
Sushi seasoning 3.25 Tbsp
Radish 4.0 each
Corn, whole precooked 2.0 each
Hellmann's® Real Mayonnaise 20oz. 12 pack 5.0 cups
Hellmann's® Real Mayonnaise 20oz. 12 pack
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Finish the Bowl

English cucumber diced 1.0 each
Spring onion, finely chopped 3.0 Tbsp
Tobiko 3.0 Tbsp
Watercress 1.0 bunch

Seafood

Spring

Summer

Fall

Winter

Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

Maille

Commissary

Seafood

Salads

Bowls

Hotels

Colleges & Universities

Casual Dining

Retail Food Service

A colourful poke bowl of cured salmon, citrus quinoa, pickled red cabbage and fresh corn.

...

Preparation

Prepare the Cured Salmon
- Mix the sugar and sea salt, and ready a large baking tray. Put a good amount of the salt and sugar mixture on the bottom of the tray and lay the salmon on top. Sprinkle the rest of the mixture on top of the salmon and let it cure for 12 hours.
- After curing, wash the salt and sugar mixture away with cold water and dry the salmon with a towel.
- Cut the salmon in 0.4 inch cubes. Season the salmon with the herbs, pepper and Maille® Old Style Mustard. Set aside in the fridge.
Prepare the Quinoa
- Cook the quinoa until soft, then cool it down by washing with cold water. Drain.
- Season the quinoa with the olive oil and citrus, Maille® Dijon Originale Mustard, and salt and pepper.
Prepare the Poke Bowl Components
- Mix the finely cut red cabbage with the sushi seasoning.
- Clean the radish then slice thinly.
- Fry the corn in a pan until browned, leave to cool slightly. Once cooled, slice the kernels off the cob. Make sure they’re still sticking together in chunks.
- Mix the Hellmann’s® Mayonnaise and the MAILLE® Dijon Originale.
- Season with salt and pepper.
Finish the Bowl
- Dress a bowl, placing each ingredient separately until it resembles a colorful patchwork. Add the mayonnaise and mustard in between.