Poke bowl with fresh salmon, avocado and lentils

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Poke bowl saumon frais avocat lentilles
Photo credit: Céline de Cérou
Easy to take with you for meals out and about (at the office, on a picnic, etc.), this recipe combines fresh salmon to be marinated, a generous helping of raw vegetables, green Puy lentils and a wonderfully aromatic sauce.
A PDO
Preparation
20 min
A PDO
Resting time
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1,5 verre green lentils from Le Puy
  • 300 g ultra-fresh salmon
  • 3 c. à soupe soya sauce
  • 4 c. à soupe olive oil from the Vallée des Baux de Provence PDO
  • 2 c. à soupe wine vinegar
  • 1 lime
  • 1 lawyer
  • 1 bunch of radishes
  • 1 carrot
  • 1 poignée soya bean sprouts
  • A few sprigs of fresh coriander
  • Black and white sesame seeds
  • Fresh ginger
  • Espelette chilli
  • Salt, pepper

Tip

For this poke bowl, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

  • Rinse the lentils and cook them according to the instructions on the packet.
  • Meanwhile, dice the salmon (without the skin) into small cubes.

  • In a bowl, mix the diced salmon with the soya sauce, olive oil from the Vallée des Baux-de-Provence PDO, the vinegar, and the lime zest and juice. Grate the ginger (to taste), season with a little pepper – do not add salt as the soya sauce is already salty – and season with a little Espelette chilli.

  • Leave to marinate for 20 minutes in the fridge.
  • Meanwhile, rinse the radishes, then slice them thinly. Wash, peel and grate the carrot using a coarse grater. Peel the avocado, remove the stone and cut it into thin slices.
Assembly, in a jar:
  • Spread a layer of lentils, place the pieces of salmon on top, then add the raw vegetables in successive layers.
  • Add the rest of the salmon marinade, a few sprigs of coriander, some sesame seeds and season to taste.

Tip

For this poke bowl, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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