Salmon Poke Bowl

1/2 cup (300 g) of salmon tartar

2/3 cup. (160 ml) of mangoes

2/3 cup. (160 ml) of strawberries

2 medium sprigs of fresh chives

Juice of 1/2 lime

1 tsp. (5 ml) of white balsamic vinegar

1 tsp. (5 ml) of camelina honey Signé caméline

1 tsp. (5 ml) of soy sauce

2 tsp. (10 ml) of virgin camelina oil Signé caméline

1 tbsp. (15 ml) of camelina seeds Signé caméline

2 pinches of pink pepper

1 cup (250 ml) of cooked sushi rice or jasmine rice

1 cup (250 ml) of edamames

1 cup (250 ml) of fresh spinach

1 cup (250 ml) of carrots

1 cup (250 ml) of cucumber

[DRESSING]

1/2 cup (125 ml) of virgin camelina oil Signé caméline

1 tbsp. (15 ml) of camelina honey Signé caméline

1 tbsp. (15 ml) of soy sauce

1/2 tbsp. (8 ml) of fresh ginger, grated

Salt and pepper (to taste)

Plain camelina seeds Signé caméline (to taste)

1. Cut the salmon into cubes of about one centimeter each.
2. Cut the mango and strawberries into small cubes of about 0.5 cm. Chop the chives, then reserve with the salmon.
3. In a small bowl, combine the lime juice, white balsamic vinegar, soy sauce, camelina oil and honey.
4. Stir in the marinade with the salmon, mango and strawberries.
5. Add the camelina seeds and the pink pepper and mix gently.
6. Cover the bowl and reserve in the refrigerator between 10 and 15 minutes.
7. Place the rice with a cookie cutter at the bottom of the bowl.
8. Using a grater, grate carrots and cucumber the size of a fettuccine, then arrange them on rice following the circular shape of the dish.
9. Place the edamames, baby spinach and salmon mixture in the center of the dish.
10. In a small bowl, prepare the dressing by mixing camelina oil, honey, soy sauce and ginger. Season with salt and pepper.
11. Using a spoon, pour a thin stream of dressing over the ingredients. Garnish with camelina seeds. Serve.