Salmon and Bimi^® Baby Broccoli Poke Bowl

Satisfy your craving for a poke bowl right in your own kitchen with this delicious take on the trendy dish featuring Bimi^® Baby Broccoli.

Prep

20 minutes

Cook

35 minutes

Serves

3

Ingredients

1 cup black rice
2 cups water (for cooking the rice)
3 wild salmon fillets
3 cups Bimi^® Baby Broccoli, rinsed and chopped
1 medium carrot, grated
1 large red onion, thinly sliced
1 medium Hass avocado, diced
1 small cucumber, thinly sliced or julienned
1 large mango, diced
1 tablespoon sesame seeds
Juice of 2 limes
1 tablespoon olive oil
½ teaspoon ground ginger or freshly grated ginger
⅓ cup soy sauce

Directions

Cook the Black Rice
Rinse the rice thoroughly under cold water. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce to medium heat, cover, and simmer until the water is absorbed and the rice is tender (about 30–35 minutes).Remove from heat and keep the lid on for 15 minutes to steam. Fluff with a fork and let cool to room temperature.
Make the Marinade & Dressing
In a small bowl, whisk together the olive oil, lime juice, ginger, and soy sauce.Thinly slice the red onion (a mandoline is great for this) and add it to the marinade. Let it sit while you prep the rest—it will soften and absorb the flavors beautifully.
Sauté the Bimi^® Baby Broccoli
Heat a drizzle of olive oil in a non-stick skillet over medium heat.Chop the Bimi^® Baby Broccoli into bite-sized pieces and sauté for 3–5 minutes, until just tender but still crisp. Season with a pinch of salt.
Assemble the Poke Bowls
Add a portion of cooked black rice to each bowl.Arrange the marinated red onion, grated carrot, diced avocado, mango, cucumber, and sautéed Bimi® over the rice.Cut the salmon into cubes and place in the center of each bowl. Sprinkle with sesame seeds.
Finish & Serve
Drizzle the remaining marinade over the bowl just before serving. Enjoy immediately!

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A very versatile veggie:

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