Salmon poke

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PREP TIME

20 min

TOTAL TIME

2 hrs 35 min

Serves

4

Salmon poke

Photo, Andrew Grinton.

We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.


Ingredients

  • 3 tbsp PC Naturally Brewed Soy Sauce , divided
  • 1 tbsp plus 2 tsp rice vinegar , divided
  • 1 tsp PC Pure Sesame Oil
  • 1/2 tsp PC Black Label Shichimi Togarashi
  • 1 1/4 tsp granulated sugar , divided
  • 250 g sashimi-grade salmon , cut into 1/2-in. cubes
  • 2 green onions , thinly sliced
  • 1 cup purple rice
  • 1 1/2 tsp canola oil
  • 1 1/2 tsp water
  • 1 tsp minced ginger
  • 1/2 tsp roasted sesame seeds
  • 4 cups PC Beet Slaw

Garnish

  • pickled ginger
  • watercress
  • spring micro mixed greens

Instructions

  • STIR 1 tbsp of the soy sauce, 2 tsp of the vinegar, oil, togarashi and 1/4 tsp of the sugar in a medium bowl. Stir in salmon and green onion. Cover and refrigerate at least 2 hr.
  • COOK rice following package directions. Fluff with a fork and cool.
  • WHEN ready to serve, whisk remaining 2 tbsp of the soy sauce, 1 tbsp of the vinegar, canola oil, water, ginger, remaining 1 tsp sugar and sesame seeds in a medium bowl. Add beet slaw and toss until well coated.
  • SCOOP 3/4 cup of rice and 1 cup slaw into a bowl. Top with 1/3 cup salmon poke and garnish with pickled ginger, watercress and micro-greens.

Chatelaine Quickies: Provencal pan salmon

Chatelaine Quickies: Provencal pan salmon