Salmon Poke On Greens With Wasabi Peas Recipes
SALMON POKE RECIPE
How to make salmon poke at home for a fresh, delicious meal or appetizer!
Provided by Julia
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).
- Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.
- Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.
- Place salmon in a clean mixing bowl (or regular bowl).
- Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!
- Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.
Nutrition Facts : Calories 313 calories, Carbohydrate 2 grams carbohydrates, Fat 23 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SALMON POKE ON GREENS WITH WASABI PEAS
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this Hawaiian-inspired raw salmon recipe.
Provided by Andy Baraghani
Categories Bon Appétit Salmon Raw Hawaii Ginger Lettuce Avocado Wasabi Pea Cucumber Dinner
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk sugar, ginger, and 1 Tbsp. vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.
- Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10-15 minutes. Drain scallion tops, then squeeze out excess liquid with paper towels.
- Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp. vinegar to combine. Transfer 3 Tbsp. ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 3 Tbsp. ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again. Season with more salt if needed.
- Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.
- Do Ahead
- Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.
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SALMON POKE RECIPE | EATINGWELL
From eatingwell.com
Category Quick & Easy Healthy Salmon RecipesCalories 316 per servingTotal Time 30 mins
- 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. Add salmon to the sauce in the medium bowl and gently toss to coat.
- Combine zucchini noodles and vinegar in a large bowl. Divide among 4 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.
SALMON ON GREENS WITH WASABI PEAS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 2 minsServings 4
- Whisk sugar, ginger, and 1 Tbsp. vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.
- Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10–15 minutes. Drain scallion tops, then squeeze out excess liquid with paper towels.
- Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp. vinegar to combine. Transfer 3 Tbsp. ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 3 Tbsp. ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again. Season with more salt if needed.
- Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.
53 BEST SALMON RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-01-15
- Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) This easy fish recipe from Najmieh Batmanglij uses luscious, syrupy date molasses and pitted, sliced dates for a rounded sweetness.
- Yogurt and Spice Roasted Salmon. This is one of the quickest and easiest salmon recipes we know of. The key: cutting the salmon into cubes, so it crisps on the outside in a flash, without leaving a big raw center.
- Salmon Rice Bowls With Coconut-Ginger Broth. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts, making it one of the best salmon recipes for first time fish cooks.
- Salmon Croquettes With Dill Sauce. This simple, budget-friendly salmon cakes start with canned salmon, which is a handy pantry staple to have around. They're also made without much filler, just a little egg to bind and celery and onion for crunch and flavor.
- Lemony Salmon and Spiced Chickpeas. This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.
- Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes. You're going to want to eat this warm salmon salad with veggies every day. And you can—because it's so easy to make.
- Spicy Salmon Teriyaki with Steamed Bok Choy. You don't have to treat your salmon gingerly when making this easy weeknight recipe. Just toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.
- Salmon with Hot Sauce Vinaigrette and Pickled Veg. A kicky chile-lime dressing wakes up this easy weeknight salmon dinner. The pickles are just crunchy sliced vegetables, seasoned with salt and tossed with rice vinegar.
- Salmon Confit with Lime, Juniper, and Fennel. Confiting salmon fillets in olive oil makes their flesh extravagantly tender and silky. You don't have to tell anyone how simple it is to cook such perfect fish—it's a stealth easy salmon recipe.
- Miso-Glazed Salmon With Sushi Rice. To get this fish deeply flavorful and perfectly cooked, season skin-on salmon fillets with salt and cook, skin side down, shaking the pan occasionally, until the skin is very crisp and deep golden brown.
WASABI SALMON BURGERS RECIPE | EATINGWELL
From eatingwell.com
4.4/5 (8)Total Time 30 minsCategory Diabetic Salmon RecipesCalories 174 per serving
- With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
- Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
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