This is a cooked version of the Hawaiian Tuna Poke that has become so popular. This is a recipe from Plated that has been modified a bit so that you can find all the ingredients without sacrificing the taste. The below serves 4 people with generous portions and takes about 30mins.
Salmon Poke Bowls
INGREDIENTS
2 garlic cloves, minced
2-3 small cucumbers, halved and sliced
4 scallions, sliced
2 lbs of salmon (assume about 1/2lb per person) (wild or farm raised)
2 tbsp of sesame oil plus extra for drizzling
2 tbsp of soy sauce
2 ripe avocados, large dice
Brown or White Rice - cooked
Sriracha (optional)
Store bought seaweed salad (optional)
1 package of roasted seaweed snack
HARDWARE
Knife and cutting board
3 prep bowls
Rice cooker
Frying pan (nonstick)
Spoon and fork
- Make rice.
- Heat frying pan to low. Season flesh side of salmon with salt and pepper. If using wild salmon, drizzle some sesame oil and place salmon flesh side down. If using farm raised salmon, put salmon into dry pan. (about 15mins)
- Mince garlic, halve and slice cucumbers, slice scallions.
- Mix cucumber, scallions, soy sauce, sesame oil, garlic together and gently toss.
- Halve avocados and discard pits. Using your spoon, scoop out flesh and dice.
- Flip salmon onto skin side and turn heat up to high. There may be oil splattering so please be careful. Let skin fry for 5 mins on high or until crispy but not burnt.
- Turn heat off of salmon. Remove skin with flesh. Using a fork, break flesh into pieces. Cut skin into strips if desired. If you don't like salmon skin, you can discard the skin instead of adding it.
- Serve salmon over rice. Add cucumber salad, avocado, seaweed snack, sriracha and seaweed salad if using.