{"id":2189,"date":"2021-03-25T09:17:52","date_gmt":"2021-03-25T08:17:52","guid":{"rendered":"https:\/\/saboresdechuso.com\/?p=2189"},"modified":"2021-05-10T14:11:19","modified_gmt":"2021-05-10T14:11:19","slug":"poke-de-salmon-quinoa-tirabeques-lombarda-y-tomates","status":"publish","type":"post","link":"https:\/\/saboresdechuso.com\/index.php\/2021\/03\/25\/poke-de-salmon-quinoa-tirabeques-lombarda-y-tomates\/","title":{"rendered":"Poke de salmon , quinoa , tirabeques, lombarda y tomates"},"content":{"rendered":"\n<p class=\"has-bright-blue-color has-text-color\"><strong>Introducci\u00f3n<\/strong><\/p>\n\n\n\n<p>Descubr\u00ed el poke , una ensalada de origen hawaiano, gracias a mi amiga Flor Chen, propietaria de la cadena de restaurantes iipoke. Esta versi\u00f3n es inventada.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Ingredientes<\/strong> (4 personas)<\/p>\n\n\n\n<p>300 gr de salmon curado y marinado (<a href=\"https:\/\/saboresdechuso.com\/2019\/03\/31\/salmon-marinado-con-ensalada-de-berros-de-agua-rojos-y-mini-setas-de-ostra-del-rey\/\">ver receta<\/a>)<br>200 gr de quinoa cocida<br>200 gr de col lombarda<br>1 tomate grande<br>150 gr de tirabeques<br>semillas de sesamo<br>Vinagre de arroz<br>Wakame ali\u00f1ado<br>Aceite<br>Sal<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><em>Salsa<\/em><\/p>\n\n\n\n<p>75 gr de salsa de soja<br>4 cdas de vinagre de arroz<br>3 cdas de aceite de sesamo<br>1 cucharadita de chile en polvo<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<p>Marinar el salmon el dia anterior , podeis usar mi receta &#8220;<a href=\"https:\/\/saboresdechuso.com\/2019\/03\/31\/salmon-marinado-con-ensalada-de-berros-de-agua-rojos-y-mini-setas-de-ostra-del-rey\/\">ver aqu\u00ed<\/a>&#8221; o comprarlo ya marinado.<\/p>\n\n\n\n<p>Cortamos el tomate en dados y lo ali\u00f1amos con aceite y sal.<br>Cocemos los tirabeques 2 minutos y los enfriamos en hielo. Los ali\u00f1amos con aceite y sal.<br>Cortamos la lombarda en juliana fina y la ponemos 10 minutos con vinagre de arroz , escurrir y reservar.<br>Cocemos la quinoa de acuerdo a las instrucciones del paquete y dejamos enfriar.<br>El wakame , lo suelo comprar ya ali\u00f1ado en tiendas asi\u00e1ticas.<br><\/p>\n\n\n\n<p>Mezclamos todos los ingredientes de la salsa.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Presentaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Ponemos todo en un bol , por sectores y servimos acompa\u00f1ado de la salsa. Espolvorear con las semillas de s\u00e9samo.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introducci\u00f3n Descubr\u00ed el poke , una ensalada de origen hawaiano, gracias a mi amiga Flor Chen, propietaria de la cadena de restaurantes iipoke. Esta versi\u00f3n es inventada. Ingredientes (4 personas) 300 gr de salmon curado y marinado (ver receta)200 gr de quinoa cocida200 gr de col lombarda1 tomate grande150 gr de tirabequessemillas de sesamoVinagre de&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/saboresdechuso.com\/index.php\/2021\/03\/25\/poke-de-salmon-quinoa-tirabeques-lombarda-y-tomates\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":2448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[40,11,42,15,2,26],"tags":[59,62,64,65],"class_list":["post-2189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ensaladas","category-entrantes","category-estados-unidos","category-origen-de-cocina","category-recetas","category-sous-vide-baja-temperatura","tag-lombarda","tag-quinoa","tag-salmon","tag-tirabeques"],"_links":{"self":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/comments?post=2189"}],"version-history":[{"count":1,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2189\/revisions"}],"predecessor-version":[{"id":2453,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2189\/revisions\/2453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media\/2448"}],"wp:attachment":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media?parent=2189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/categories?post=2189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/tags?post=2189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}