Skip to main content

Salmon Poke

Welcome back!

Today, we have an awesome Hawaiian dish: Poke! This is a pretty simple dish that revolves around raw fish (we used salmon) in a sauce. Poke actually has a long history; it has always been a traditional food of the Hawaiians, but with the arrival of many Asian, and particularly Japanese, immigrants, the seasonings that we see today are heavily borrowed from Asian cuisine, like with soy sauce and sesame seeds. Anyways, it's a great way to enjoy some raw fish in a way that is a little more special than just eating sashimi by itself.

Salmon Poke


Ingredients:

  • 1 pound salmon, sashimi grade, cut into small cubes
Sauces (each is good for one pound of salmon):
#1:
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha sauce
  • 1/2 teaspoon rice vinegar
#2:
  • 1 tablespoon mayo
  • 1 teaspoon sriracha sauce
#3:
  • 1 tablespoon soy sauce
  • 1 teaspoon wasabi
#4:
  • 1 tablespoon spicy yuzu sauce (we had some from Trader Joe's)
Topping:
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon scallion
  • Assorted vegetables, like corn, cucumber, avocado, edamame, and seaweed
  • Rice

    Directions:

    1. Pick your sauce type and mix the ingredients in a bowl.
    2. Put the salmon into the sauce and mix.
    3. Sprinkle on the sesame seeds and scallions.
    4. Assemble your bowl with rice, vegetables, and the salmon.


    Although people commonly see poke in various bowls and dishes, the term "poke" really just refers to the fish itself. Of course, the "poke bowl" is a really great way to enjoy this recipe, and it's really not very difficult to put together. Just take the poke, some toppings like avocado, corn, seaweed, and edamame, and put it on some rice or lettuce. It makes for a really healthy and refreshing meal!



    -Chefpo
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Brownie Cheesecake

    Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
    Post a Comment
    Read more

    Nduja Pasta

    Welcome back!  Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...
    Post a Comment
    Read more

    Taiwanese Oyster Omelette

    Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...
    Post a Comment
    Read more