Salmon season is peaking right now, and here is a simple way to enjoy this tasty fish that is sure to be a hit in your home. You can use any type of Salmon for this method, fresh or frozen. I used a prime sockeye and it was perfect.
Poke bowls are all the rage now, sort of a new age sushi form. Poke (pronounced POH-kay) is bite-size pieces of raw fish doused in a marinade with seasonings. These are then tossed in a bowl with rice and other condiments. Avocado, seaweed salad, fried garlic or shallots, vegetables, and various microgreens are all at home here. This dish begs for experimental side dishes, so get creative with the vegetables and garnishes to compliment the succulent fish.
- 12 ounces long grain white or jasmine rice
- 2 pounds Salmon Fillets
- ¼ cup soy sauce
- 4 teaspoons sesame oil
- 2 scallions, thinly sliced
- 2 tablespoons sesame seeds
- Fresh ground pepper
First of all cook the rice and let it cool.
Inspect the Salmon fillets and remove any pin bones with needle nose pliers. Remove the skin from the flesh with a sharp knife. Slice the fish into cubes about ¾ inch square. Combine the fish chunks, soy sauce, and sesame oil in a medium bowl. Next in the bowl are the sliced scallions and sesame seeds. Using a large spoon, mix everything well and add pepper to taste. You do not need to add any extra salt as the soy sauce is salty enough already. I substituted some baby garlic greens for the scallions and they worked really well also. You could add some fish sauce, red chili flakes, sriracha, or your favorite hot sauce at this point. Let this marinate for at least a half hour. (You can even do this in advance and let marinate in the refrigerator overnight, or even a few days.
In a large serving bowl, pile up the rice to form a mound. Spoon the marinated fish over the top, and garnish with whatever accoutrements you decide to use to highlight this healthy meal. It really pairs well with a seaweed salad which you can get in most Asian markets.
Serve with an icy Sapporo or Ichiban Beer for optimum enjoyment.