Fish with Sesame Seed Crust Poke Bowl and a Yogurt Dressing

Ingredients

• Fish150 g
• Avocado1/4 count (60 g)
• Corn1/4 unidad (63 g)
• Carrot1/2 medium (30 g)
• Arugula1/2 cup (10 g)
• Sesame Seeds1 tablespoon (10 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and put in a pot with boiling water. Let boil for 12-15 minutes, remove and drain.

2. 2

   Step 2

   In the meantime, put the fish on a baking pan and spread with oil.

3. 3

   Step 3

   Sprinkle with sesame seeds forming a crust. Optional: You can add a pinch of paprika.

4. 4

   Step 4

   Bake at 392 °F (200 °C) for 10 minutes. Pay attention to the oven's power and the thickness of the salmon. You can also use an air fryer.

5. 5

   Step 5

   Once ready, let cool and dice.

6. 6

   Step 6

   Grate the carrot, peel and dice the avocado.

7. 7

   Step 7

   If you don't have oven, spread the fish with sesame seeds and heat the oil in a pan over medium heat. Once heated, add the fish and cook each side for 4 minutes.

8. 8

   Step 8

   For the dressing: Mix the plain yogurt, mustard, lemon juice, salt and pepper. You can replace the yogurt with any plant-based option.

9. 9

   Step 9

   In a bowl put the arugula, corn, avocado, carrot and fish. You can add some red or green bell pepper strips.

10. 10

    Step 10

    Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Sesame Seed Crust Poke Bowl and a Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.