Salmon poke bowl with miso ginger dressing - The Jewish Chronicle

Ingredients

• <strong>Miso ginger dressing</strong>
• 3 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 ½ tbsp maple syrup or honey
• 1 tbsp miso
• 1 tbsp soy sauce
• 2 tsp minced ginger
• ¼ tsp wasabi (optional)
• Pinch salt and freshly ground black pepper
• <strong>Salad</strong>
• 150g baby spinach or rocket leaves
• 1 cucumber, sliced into ribbons
• 150g edamame, fresh, or defrost from frozen
• 50g radishes, sliced
• 200g carrots, peeled and grated
• 2 spring onions, sliced
• 2 avocados, sliced
• <strong>Seared salmon</strong>
• 3 tbsp white sesame seeds
• 3 tbsp black sesame seeds
• Pinch salt
• 1 tsp fresh ground black pepper
• 1 tsp dried thyme
• 4 fresh salmon steaks, skin removed (Approx 170g-200g each)
• 1 tbsp olive oil (for frying)