EatingWell: Travel from your kitchen to Hawaii in 30 minutes
Published in Variety Menu
Poke is a fast, refreshing and delicious salad of diced raw fish tossed in a vibrant sauce, often a combination of soy sauce, sesame oil, toasted sesame seeds and sweet onions or scallions. Hailing from Hawaii, poke is usually served as an appetizer or bulked up with fresh sliced veggies, greens or seasoned rice for a speedy entree.
Salmon Poke
Serves 4
Active Time: 30 minutes
Total Time: 30 minutes
3/4 cup thinly sliced scallion greens
1/4 cup reduced-sodium tamari
1 1/2 tablespoons mirin
1 1/2 tablespoons toasted (dark) sesame oil
1 tablespoon toasted sesame seeds
2 teaspoons grated fresh ginger
1/2 teaspoon crushed red pepper (optional)
12 ounces sushi-grade salmon, skinned and cut into 1/2-inch pieces
4 cups zucchini noodles
2 tablespoons rice vinegar
2 cups sliced radishes
2 cups packed arugula
1/4 cup pickled ginger
1/4 cup crushed wasabi peas
1. Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl.
2. Add salmon to the sauce in the medium bowl and gently toss to coat.
3. Combine zucchini noodles and vinegar in a large bowl. Divide among four bowls and top each with 3/4 cup salmon, 1/2 cup each radishes and arugula, and 1 tablespoon each pickled ginger and wasabi peas. Drizzle with the reserved sauce and serve.
Recipe nutrition per serving: 316 Calories, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 43 mg, Carbohydrates: 19 g, Fiber: 4 g, Total Sugars: 8 g, Added Sugars: 0 g, Protein: 22 g, Sodium: 946 mg, Potassium: 821 mg, Folate: 91 mcg, Calcium: 89 mg
Carbohydrate Servings: 1 1/2
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)