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Poached Salmon Tobiko Bowls
A very simple and humble dish of poached salmon on rice with a spoonful of tobiko. A one-bowl comfort meal that's healthy, too!
Lisa from A Day in the Kitchen
lb. (approximately 0.5 kg)
skinless, boneless salmon filets
Fresh tobiko (fish eggs)
Chopped green onion for garnishing
In large saucepan, place salmon filets and add enough water to almost cover. Add salt to the water.
Bring water to a simmer over medium heat. Spoon hot water over salmon filets. Cover saucepan with lid and simmer over low for 15 minutes.
Remove salmon from poaching liquid and flake using a fork and spoon.
Divide salmon and tobiko eggs and layer on top of hot steamed rice. Garnish with chopped green onions.
Serve with a side of pickled ginger, if desired.
Serve with a side of pickled ginger.
Sprinkle with shichimi togarashi.
Omit the tobiko, if you'd like and use all poached salmon.