Salmon Poke On Greens With Wasabi Peas Food

SALMON POKE ON GREENS WITH WASABI PEAS

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.

SALMON POKE BOWL RECIPE BY TASTY

Steps:

• Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
• Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
• Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
• Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
• Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
• Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
• To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
• Enjoy!

CRUNCHY WASABI SALMON WITH LIME

Steps:

• Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
• Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.