Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Poke bowl Hawaii comes to Brittany


Le Poke Bowl aux algues c’est la rencontre du plat veggie tendance de la cuisine hawaïenne avec la saveur nos algues bretonnes ! La saveur du saumon s’allie parfaitement à la fraîcheur des légumes, des fruits mais aussi de notre tartare d’algue au citron confit ! La recette du Poke Bowl en Bretagne c’est sain, gourmand, frais et ça s’accompagne de tartare d’algues. Ingrédients et préparation détaillée à découvrir ci-dessous.

  • 20 min
  • 15 min

Ingredients

For 1 "BOWL":
◦ 70g of seaweed tartare with lemon confit
◦ 100g of cooked quinoa or rice
◦ 20g of cooked lentils
◦ 1/2 an avocado
◦ 1 carrot
◦ 3/4 of a red radish or 1/2 a horseradish
◦ 1 fresh field-grown tomato
◦ Spring onion or red onion
◦ Lime
◦ 100g of non-oily wild or organic salmon
◦ Seeds such as pumpkin seeds, sesame seeds, buckwheat, almonds...

Preparation

How to make:
◦ Cut the salmon into approximately 1.5 cm cubes. Marinate for a minimum of 15 minutes with 1 tbsp of seaweed tartare, juice of 1/4 lime, 1 tsp soya sauce and sesame seeds.
◦ Mix the quinoa with lentils. Season with the remaining seaweed tartare with lemon confit, lime and sea salt.
◦ In your bowl or bento, arrange the quinoa salad with various cut ingredients.
◦ At the last moment, add sea salt and the rest of the lime on the raw vegetables. Enjoy by mixing the ingredients.

The special trick

TOP TIP

Go wild! Add fruits like mango or raspberries, macadamia nuts, hazelnuts... it’s a real bowl of energy!


Choose your recipe

Vous souhaitez recevoir nos actualités ? Il suffit de vous inscrire à notre édition mensuelle de la gazette des algues :