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Saturday, November 12, 2016

Salmon Poke Bowl

Hawaiian poke usually involves raw fish marinated to cook it.  This poke bowl has cooked salmon mixed with a garlic-soy sauce served over brown rice.  The dish is completed with cucumber green onion side and sliced avocado.  A nice mayonnaise based sriracha sauce is dolloped on top.  If you can find it, the dish can be further complimented by a seaweed salad.

1 clove garlic, minced
1 Persian cucumber, sliced thin
2 green onions, chopped
2 salmon filets
1 T. sesame oil
2 T. soy sauce
3 T. mayonnaise
1 T. sriracha sauce
1 avocado
3/4 c. brown rice
2 c. water

Put water in a large saucepan with a pinch of salt.  Bring to boil, add rice, cover and simmier for 25 minutes.  While the rice is cooking mix the soy sauce and garlic.  Add in the green onion and set aside.  In a large fry pan heat the sesame oil.  Add the salmon, skin side down.  Sprinkle with salt and pepper.  Cook salmon for 4 minutes on one side, flip and cook another 4-5 minutes.  Remove from heat.  Remove skin, break salmon into pieces and mix into soy sauce mixture.  Mix mayonnaise and the sririacha.

Half avocado, remove the pit, and cut into slices.   To serve the bowl, put 1/2- 1 c. rice into 2 large bowls.  Top on one side with the salmon mixture.  On the other side arrange the avocado and seaweed salad if using.  Sprinkle with sriracha mayonnaise and serve.

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