Salmon poké

Serves 4

• 4 limes
• 1 small red chilli
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 small onion
• 0 Salt
• 0g fresh boneless salmon
• 1 ripe avocado
• 0.5 cucumber
• 50g samphire
• 100g cherry tomatoes
• 2 tbsp wakame
• 40g macadamia nuts
• 0 Toasted sesame seeds
• 2 spring onions

Step 1
Make the dressing: stir together the lime juice and zest, chilli, soy, sesame oil, sugar and vinegar.

Step 2
Toss the diced onion with a big pinch of salt and leave to sit while you get on with everything else.

Step 3
Cut the salmon into 2.5cm cubes, and cut the avocado and cucumber into 1cm cubes.

Step 4
Break the samphire (if using) into bite-sized pieces, discarding any woody bits.

Step 5
Rinse the salted onion thoroughly under cold water, then mix with the salmon, vegetables, seaweed and dressing.

Step 6
You can serve it up immediately but, if you have the time, it’s better if left to marinate for at least an hour.

Step 7
To serve, scoop the rice into dishes and top with the salmon mixture.

Step 8
Garnish with the macadamia nuts, sesame seeds and spring onions.