Dijon Butter Salmon Rice Bowls


Dijon Butter Salmon Rice Bowls

Hook Line & Sinker bring you a twist on the trendy poke bowls. Celebrating the fresh & beautiful flavour of salmon

Recipe below.

Serves 2 to 4!

Quick Pickled Ginger:
2 ounces freshly grated ginger
4 radishes, thinly sliced (optional!)
4 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt

Salmon Bowls:
1 (2-pound) salmon filet
4 tablespoons unsalted butter
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups cooked brown jasmine rice
4 green onions, sliced
1 avocado, thinly sliced
1/2 tablespoon furikake seasoning
1 teaspoon low sodium soy sauce
1 teaspoon toasted sesame oil

Quick Pickled Ginger:

Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

Salmon Bowls:

Preheat the oven to 200 Degrees C. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.


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