Welcome in the middle of nowhere

~ 2 Servings ~ Time 1h ~ Marinated ~ 4 days in the fridge ~

Ingredients

Marinated salmon

• 240 gr smocked salmon
• 2 medium green onions
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp lemon juice
• 1 tbsp sesame seed
• 1 tsp Sriracha sauce
• 1 tsp rice vinegar

Rice

• 1 bag of  Konjac Rice from yu & mi
• 1 tbsp avocado oil
• 1 tbsp rice vinegar

Topping

• 2 small avocado (160 gr)
• 1 nori seaweed sheet
• 30 gr pickled ginger

Steps

1. Prepare the marinade, add soy sauce, toasted sesame seed, lemon juice and rice vinegar mix with the salmon cut in small pieces. Let marinate.
2. Once marinated add the green onions, sesame seed and sriracha sauce.
3. Prepare the konyaku rice as precise on the packaging you use. Once cooked drain well place in a pan with avocado oil and rice vinegar ’till perfumed.
4. Crisp up the nori sheet in a hot pan greased with avocado oil, Halve and slice the avocados.
5. Assemble the bowl : place the rice, the salmon mix, the crisp nori sheet, the avocado and top with some pickled ginger.

Tools and time

• Preparation time : 1 hour
• pan

Nutritional data

Original recipe @ Keto & Paleo Salmon Poke Bowl

~ 4 Servings ~ Time 1h30 ~ 5 days in the fridge ~

Ingredients

• 500 gr beef mince
• 200gr Passata
• 40 gr parmigiano
• 2 medium eggplant
• 4 tbsp avocado oil 
• 2 garlic cloves
• 2 tsp onion granules
• 2 tsp Italian seasoning
• 1 tsp cumin

Steps

1. Cut the eggplant in half and scrape the inside, place salt on all the eggplant, place the scraped eggplant in the oven for 20 min @ 150C and the cubes in a pan to reduce.

Tools and time

• Preparation time : 1h30 hour

Nutritional data

Original recipe @ Mrs. Gerolds Kitchen

https://www.youtube.com/watch?v=RtblZ8rwhWw