Poke bowl of poached salmon, kimchi and seaweed

(For 1 portion)

• 100g poached salmon 
• 70g Korean kimchi 
• 60g bean sprout
• 60g cooked French beans  
• 30g sea lettuce 
• 10g finely sliced red onions
• ½ punnet Brocco Cress
• ½ punnet Sakura Cress  

Dressing:

• 30ml kimchi juice 
• 30ml sesame oil 
• juice of ½ lime 
• 1 pinch of fine sea salt  
• 1 pinch of white ground pepper

• Arrange all the ingredients, including the poached salmon (into flakes) in the bowl.
• Emulsify all the ingredients for the sauce together and pour on top of the salmon or serve in a little dish separately.
• Serve.

Recipe: Franck Pontais