How to Prepare Perfect “Poke” salad with lemon and olive oil from Spain dressing

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, “poke” salad with lemon and olive oil from spain dressing. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

“Poke” salad with lemon and olive oil from Spain dressing is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. “Poke” salad with lemon and olive oil from Spain dressing is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook “poke” salad with lemon and olive oil from spain dressing using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make “Poke” salad with lemon and olive oil from Spain dressing:

1. Get 1 3/4 cups cooked brown rice
2. Get 10.5 oz. salmon fillets cut into thick strips
3. Prepare 1 avocado
4. Get 16 cherry tomatoes
5. Get 2 tablespoons roughly chopped cashews
6. Take 1 large pickle
7. Get 1 julienned red onion
8. Make ready 2 teaspoons toasted sesame seeds
9. Prepare 2 tablespoons soy sauce
10. Make ready 3 tablespoons Extra Virgin Olive Oil from Spain
11. Make ready 1/4 sheet nori seaweed cut in strips
12. Prepare 1/4 wakame seaweed
13. Make ready Juice of one lemon
14. Make ready Warm water
15. Prepare Black sesame for garnish (optional)

Steps to make “Poke” salad with lemon and olive oil from Spain dressing:

1. Start by putting the red onion in a bowl with the lemon juice and let it marinate for 10 minutes. Hydrate the wakame seaweed in warm water.
2. Cut the pickle into thin slices and the tomatoes in half.
3. Mix the soy sauce, Extra Virgin Olive Oil from Spain (try any of our varieties), the toasted sesame and the marinated onion together.
4. Marinate the fish in soy sauce with Extra Virgin Olive Oil from Spain, sesame and onion. Add the nori seaweed.
5. Dry and cut the hydrated wakame seaweed and add it to the salmon marinade. Let sit for 2 minutes.
6. Divide the rice into bowls and top with the marinated fish and seaweed.
7. Peel and chop the avocado into medium-sized pieces. Do this step at the end to prevent the avocado from turning brown.
8. Top off the dish with the avocado, tomatoes, pickle and cashews. You can also garnish it with black sesame seeds. Ready to eat.

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