Salmon Poke Salad
If you are a serious foodie, no matter where you live, in the past year or two, you’ve likely encountered the poke craze sweeping your city. Believed to originate in Hawaii, poke begins with high quality, truly fresh sashimi-grade fish chopped into little pieces and from there, can take one of many turns depending on the city you’re in. At its barest, Salmon Poke needs only 4 main additional ingredients- soy sauce, sesame oil, a citrus and a spicy condiment. You can of course embellish according to your personal taste or to copy your favorite local restaurant’s version. Here is my version of Salmon Poke, with the addition of some veggies and herbs as I often like to eat this on its own or with warm sushi rice.
Incredibly fresh, light and full of explosive, bright flavors, this Omega rich dish is also super easy to make. Taking all of ten minutes at most, you’ll want to prepare this right before serving.
1 lb sashimi grade salmon
3 teaspoons rice vinegar
3 teaspoons mirin
3 teaspoons soy sauce
2 teaspoons sriracha chili sauce (or any of your favorite spicy condiment)
2 cups watercress, rinsed under cold water and thoroughly drained
Few sprigs cilantro
8 seasoned seaweed, cut into thin strips
2 scallions, finely chopped
16 thin slices pickled radish
3 tablespoons fried shallots
3 tablespoons fried garlic
Slice the salmon sashimi into small cubes and place in a large bowl. Add the rice vinegar, mirin, soy sauce and chili sauce. Gently toss together and set aside.
On a large serving platter, arrange the watercress in the center. Then, arrange the remaining ingredients in little clusters around the watercress.
Carefully spoon the marinated salmon on top of the watercress in the middle of the serving platter. Serve immediately.