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Salmon poke

0

  • Prep Time20 mins
  • Total Time2 hrs 35 mins
  • Makes4 servings
Salmon poke

Photo, Andrew Grinton.

Chatelaine Triple Tested

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

The Editorial Team of Chatelaine magazine.

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