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  


  • 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

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