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

    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Banana Chiffon Cake

    Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...
    Post a Comment
    Read more

    Tiramisu

    Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
    Post a Comment
    Read more

    Tuscan Soup

    Welcome back!  Today, we have a delicious soup originating from Tuscany, Italy (this is the region where Florence is in). Traditionally, this dish is a combination of various vegetables with some Italian bacon and Tuscan bread. The one we made is more Americanized, featuring Italian sausage, and it's a little heartier. However, they are still pretty similar in the vegetables used: kale, potatoes, carrots, etc.  Tuscan Soup Makes 4 servings Ingredients: 1/2 tablespoon olive oil 8 to 10 ounces Italian sausage 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons flour 3 cups chicken broth 1 to 2 cups half & half 1 large potato, diced 1 medium carrot, diced 1/2 bunch kale, chopped Salt and pepper to taste Directions: Steam the potato and carrot and save it for later. With the olive oil in a pot, cook the Italian sausage until browned.  Remove the sausage from the pot. Saute the onion and garlic in the pot. Add the flour into the pot and mix. Add in the chicken br...
    Post a Comment
    Read more