Salmon Poke Bowl with Aji Amarillo Sauce

Directions Print

1. Cut salmon into small cubes and mix with 2/3 of the soy marinade.
2. Lightly toast the shelled edamame in a sauté pan and mix with remainder of the soy marinade. Let cool.
3. In a large salad bowl, begin with the quinoa and work your way around the bowl with all ingredients, keeping them separate and alternating color for a nice presentation; garnish with furikake seasoning micro greens and masago, if desired.

Cilantro Lime Quinoa

Prep: 5 minutes | Cook: 25 minutes | Yield: 34 ounces

1. Combine 1 quart quinoa with 2 quarts of water. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork and cool.
2. Combine cooked quinoa with chopped cilantro, lime juice, olive oil, and salt.

Aji Amarillo Crema

Prep: 2 minutes | Yield: 2 ½ cups

1. Combine ingredients in a mixing bowl and mix thoroughly.