Poke bowl of fresh salmon, avocado, lentils, with Vallée des Baux de Provence AOP oil
Difficulty level: very easy
Servings 4 people
Ingredients
- 1.5 glass lentils Puy greens
- 300 g salmon ultra fresh
- 3 c. tbsp soy sauce
- 4 c. tbsp olive oil from the Valley of Baux-de-Provence AOP
- 2 c. tbsp wine vinegar
- 1 lemon Green
- 1 lawyer
- 1 boot radish
- 1 carrot
- 1 handle bean sprouts
- A few strands coriander fresh
- Sesame seeds black and white sesame
- Ginger costs
- Espelette pepper
- Salt
- Pepper
Instructions
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Rinse the lentils and cook them according to the package directions.
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Meanwhile, cut the salmon (without the skin) into small cubes.
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In a bowl, mix the diced salmon with the soy sauce, the Vallée des Baux-de-Provence AOP olive oil, the vinegar, the zest and juice of the lime. Also grate the ginger (according to your taste), lightly pepper, do not add salt because of the soy sauce, season with a little Espelette pepper.
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Leave to marinate for 20 minutes in the refrigerator.
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Meanwhile, rinse the radishes, then finely slice them. Wash, peel and grate the carrot with a coarse grater. Peel the avocado, remove the pit and cut it into thin strips.
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Assembly, in a jar: put a layer of lentils, place the pieces of salmon on top, then the raw vegetables in successive layers.
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Add the rest of the salmon marinade, a few sprigs of coriander, sesame seeds and adjust the seasoning.
© Céline de Cérou for France Olive
