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Salmon poke bowl with espresso marinade

  • 45 min
    • Preparation 15 min
    • Resting 30 min
Recipe recommendation for WMF Perfection

Ingredients

2 People
  • For the salmon:
  • 280 g Sashimi-grade salmon fillets, diced
  • 40 ml Espresso
  • 1 tsp. Balsamic vinegar
  • 1 tsp. Soy sauce or tamari
  • 1 tsp. Sea salt flakes
  • 1 tbsp. Freshly-chopped chili peppers (if you like it hotter)
  • 1 tbsp. Lime juice
  • 1 tsp. Chopped fresh garlic
  • For the orange salad:
  • 0.5 shallot, peeled and thinly sliced
  • 1 Orange, filleted
  • 1 tbsp. Cold-pressed olive oil
  • 1 Sea salt flakes
  • Freshly ground black pepper
  • For serving:
  • leaves Salad
  • Coriander
  • Dill
  • Kitchen herbs
  • Black and white sesame seeds

Preparation

Step 1
Add the salmon cubes to a small bowl. Prepare the marinade by mixing the espresso, vinegar, soy sauce, salt, chopped peppers, lime juice and garlic in a small bowl. Pour the marinade over the salmon and toss gently until the fish is evenly coated. Cover the bowl with cling film and leave to marinate in the fridge for 30 minutes.
g Sashimi-grade salmon fillets, diced
ml Espresso
tsp. Balsamic vinegar
tsp. Soy sauce or tamari
tsp. Sea salt flakes
tbsp. Freshly-chopped chili peppers (if you like it hotter)
tbsp. Lime juice
tsp. Chopped fresh garlic
Step 2
To make the orange salad, place all ingredients in a medium-sized bowl and gently mix with your fingers.
shallot, peeled and thinly sliced
Orange, filleted
tbsp. Cold-pressed olive oil
Sea salt flakes
Freshly ground black pepper
Step 3
To serve, divide the salad leaves evenly between two wide and flat ceramic bowls. Spread the orange salad on the salad leaves. Arrange the marinated salmon cubes over and around the orange salad. Garnish with coriander, dill and herbs. Sprinkle the sesame seeds on top and serve immediately.
leaves Salad
Coriander
Dill
Kitchen herbs
Black and white sesame seeds