Monday, February 1, 2016

Salmon Poke with Jasmine Rice

First of all, what is Poke!?  Hawaiian Poke (pronounced "poh-kay", like "okay") traditionally means any meat that has been cubed -particularly fish- usually served with sesame oil, soy sauce, sea salt, etc. Ahi tuna is a classic but we're seeing so many variations on Poke and Poke Salads these days that as long as the main ingredient is fresh and has been cubed, anything goes!  Here's my take on Poke Salad over rice. Made with the freshest ingredients, it's a mild and bright mid-winter "pick-me-up" meal.

Salmon Poke with Jasmin Rice

4 cup (cooked) Jasmine or other white rice
.75 lbs Sushi grade salmon
1 cup Steamed edamame
4 Tbs soy sauce
2 Tbs Black sesame seeds
1 lime (for squeezing)

Makes 4 servings. 

Prepare salmon, if purchased as filet, remove skin and cut into 1/2 or 1 inch cubes.  Set aside.  Prepare rice and allow to cool.  Place rice in serving bowls and top with Salmon, edamame,  and soy sauce. Lastly, squeeze fresh lime over each serving and sprinkle with sesame seeds.  Serve immediately and enjoy!

The best thing about this easy, fresh meal is that there is no cooking involved, aside from the rice and it take minutes to prepare. 
Avocado, cooked chicken or shrimp could easily be substituted for the fish as a vegetarian version, or for those that aren't keen on raw fish. 

Not familiar with black sesame seeds? They lend a wonderfully mild and nutty flavor to the dish, and give a tiny bit of a "crunch" factor.

**Helpful Tips: 

-Always purchase sushi-grade raw fish from a trusted source and always consume right away when the fish is at its freshest.

-For ready-to-go edamame, visit your local Japanese takeout or sushi bar and grab an already steamed container.  The edamame are easily removed from the pods at home.

-Use any extra lime to squeeze over fingers after preparing food to remove lingering seafood odors on the chefs hands!



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