Salmon poke
0
- Prep Time20 mins
- Total Time2 hrs 35 mins
- Makes4 servings
Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
3 tbsp PC Naturally Brewed Soy Sauce, divided
1 tbsp plus 2 tsp rice vinegar, divided
1 tsp PC Pure Sesame Oil
1/2 tsp PC Black Label Shichimi Togarashi
1 1/4 tsp granulated sugar, divided
250 g sashimi-grade salmon, cut into 1/2-in. cubes
2 green onions, thinly sliced
1 cup purple rice
1 1/2 tsp canola oil
1 1/2 tsp water
1 tsp minced ginger
1/2 tsp roasted sesame seeds
4 cups PC Beet Slaw
Garnish
pickled ginger
watercress
spring micro mixed greens
Instructions
STIR 1 tbsp of the soy sauce, 2 tsp of the vinegar, oil, togarashi and 1/4 tsp of the sugar in a medium bowl. Stir in salmon and green onion. Cover and refrigerate at least 2 hr.
COOK rice following package directions. Fluff with a fork and cool.
WHEN ready to serve, whisk remaining 2 tbsp of the soy sauce, 1 tbsp of the vinegar, canola oil, water, ginger, remaining 1 tsp sugar and sesame seeds in a medium bowl. Add beet slaw and toss until well coated.
SCOOP 3/4 cup of rice and 1 cup slaw into a bowl. Top with 1/3 cup salmon poke and garnish with pickled ginger, watercress and micro-greens.
Chatelaine Quickies: Provencal pan salmon
Chatelaine Quickies: Provencal pan salmon
