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Salmon tartare Poke Bowl and peanut crumble https://www.metro.ca/userfiles/image/recipes/bol-poke-tartare-saumon-crumble-arachides-11782.jpg PT35M PT20M PT55M
Peanut crumble :Preheat the oven to 300°F (150 C°).Using a mortar, break the peanuts into smaller pieces.Mix all ingredients in a bowl and spread on a parchment-lined baking sheet.Bake for 40 minutes, stirring halfway through.Let cool completely before transferring to an airtight container.Sauce :In a small pot, whisk together fish sauce, sugar, lime juice, water, sambal oelek, sesame oil, soy sauce and corn starch.Bring to a boil while whisking until sauce thickens. Re-move from heat.Transfer sauce to a bowl and let cool completely.Add the mayonnaise and whisk. Keep refrigerated until serving.Bowls:Combine rice and vinegar and divide among four bowls.Add the vegetables tp each bowl, followed by a portion of tartare.Add peanut crumble and sauce.Garnish with a few cilantro leaves, if desired. Serve immediately.
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Peanut crumble: 1 cup (250 ml) peanuts, salted 1/4 cup (60 ml) sesame seeds 2 tablespoons (30 ml) maple syrup 1 tablespoon (15 ml) vegetable oil 1 teaspoon (5 ml) roasted sesame oil 1/2 teaspoon (2,5 ml) sea salt 1/4 teaspoon (1,25 ml) chili flakes Sauce: 2 tablespoons (30 ml) fish sauce 3 tablespoons (45 ml) sugar 2 tablespoons (30 ml) fresh lime juice 1/4 cup (60 ml) water 1 teaspoon (5 ml) sambal oelek (red pepper paste) 2 teaspoons (10 ml) roasted sesame oil 2 tablespoons (10 ml) soya sauce 2 teaspoons (10 ml) corn starch 2/3 cup (160 ml) mayonnaise Bowls: 4 cups (1 L) jasmin rice, cooked (about 1 1/2 cup (375 ml) uncooked) 2 tablespoons (30 ml) seasoned rice vinegar 1 cup (250 ml) edamame, cooked 1 cup (250 ml) cucumbers, sliced (about 4 small cucumbers) 1/4 cup (60 ml) radishes, sliced (about 4 radishes) 1 cup (250 ml) carrots, minced 1 avocado, diced 2 packs La Cage salmon tartare fresh coriander, to taste
Salmon tartare Poke Bowl and peanut crumble

Salmon tartare Poke Bowl and peanut crumble

Rate this recipe
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4
Main course
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Peanut crumble:
  • 1 cup
    (250 ml)
    peanuts, salted
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    IRRESISTIBLES IN-SHELL DRY ROASTED VIRGINIA PEANUTS

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    1 kg


  • 1/4 cup
    (60 ml)
    sesame seeds
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    368 g


  • 2 tablespoons
    (30 ml)
    maple syrup
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    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


  • 1 tablespoon
    (15 ml)
    vegetable oil
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    Unico Vegetable oil

    $9.88 ea.

    3 L


  • 1 teaspoon
    (5 ml)
    roasted sesame oil
  • 1/2 teaspoon
    (2,5 ml)
    sea salt
  • 1/4 teaspoon
    (1,25 ml)
    chili flakes

  • Sauce:
  • 2 tablespoons
    (30 ml)
    fish sauce
  • 3 tablespoons
    (45 ml)
    sugar
  • 2 tablespoons
    (30 ml)
    fresh lime juice
  • 1/4 cup
    (60 ml)
    water
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    SELECTION NATURAL SPRING WATER OR SELECTION WATER ENHANCERS

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    24 X 500 ml or 48 ml SELECTED VARIETIES,


    SELECTION NATURAL SPRING WATER OR SELECTION WATER ENHANCERS

    SELECTION NATURAL SPRING WATER OR SELECTION WATER ENHANCERS

    2 for/ $6.00

    24 X 500 ml or 48 ml SELECTED VARIETIES,


  • 1 teaspoon
    (5 ml)
    sambal oelek (red pepper paste)
  • 2 teaspoons
    (10 ml)
    roasted sesame oil
  • 2 tablespoons
    (10 ml)
    soya sauce
  • 2 teaspoons
    (10 ml)
    corn starch
  • 2/3 cup
    (160 ml)
    mayonnaise
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    HELLMANN’S MAYONNAISE

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    340 ml



  • Bowls:
  • 4 cups
    (1 L)
    jasmin rice, cooked (about 1 1/2 cup (375 ml) uncooked)
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    MOLISANA ARBORIO RICE

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    1 kg


  • 2 tablespoons
    (30 ml)
    seasoned rice vinegar
  • 1 cup
    (250 ml)
    edamame, cooked
  • 1 cup
    (250 ml)
    cucumbers, sliced (about 4 small cucumbers)
  • 1/4 cup
    (60 ml)
    radishes, sliced (about 4 radishes)
  • 1 cup
    (250 ml)
    carrots, minced
  • 1
    avocado, diced
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    Flyer Deal  (1)
    AVOCADOS

    AVOCADOS

    $4.99 ea.

    5 PK PRODUCT OF MEXICO


  • 2 packs
    La Cage salmon tartare

  • fresh coriander, to taste
Imprimer ma sélection

Preparation

Peanut crumble :

Preheat the oven to 300°F (150 C°).

Using a mortar, break the peanuts into smaller pieces.

Mix all ingredients in a bowl and spread on a parchment-lined baking sheet.

Bake for 40 minutes, stirring halfway through.

Let cool completely before transferring to an airtight container.

Sauce :

In a small pot, whisk together fish sauce, sugar, lime juice, water, sambal oelek, sesame oil, soy sauce and corn starch.

Bring to a boil while whisking until sauce thickens. Re-move from heat.

Transfer sauce to a bowl and let cool completely.

Add the mayonnaise and whisk. Keep refrigerated until serving.

Bowls:

Combine rice and vinegar and divide among four bowls.

Add the vegetables tp each bowl, followed by a portion of tartare.

Add peanut crumble and sauce.

Garnish with a few cilantro leaves, if desired. Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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