Best 3 Salmon Poke On Greens With Wasabi Peas Recipes

Salmon poke is a traditional Hawaiian dish that combines fresh, raw salmon with a variety of seasonings and vegetables. It is often served as an appetizer or main course, and can be made with a variety of different ingredients, such as avocado, cucumber, onion, and seaweed. Poke is typically served on a bed of greens, such as romaine lettuce or arugula, and topped with a variety of toppings, such as wasabi peas, sesame seeds, and nori strips. This article will provide a recipe for a delicious and easy-to-make salmon poke on greens with wasabi peas dish that is sure to please your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON POKE ON GREENS WITH WASABI PEAS

Salmon Poke on Greens with Wasabi Peas image

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

Ingredients

1 teaspoon sugar
1/2 teaspoon finely grated peeled ginger
2 tablespoons unseasoned rice vinegar, divided
2 Persian cucumbers, thinly sliced
Kosher salt
2 scallions
3 tablespoons white or dark soy sauce
1 tablespoon plus 1 1/2 teaspoons mirin
1 tablespoon plus 1 1/2 teaspoons fresh grapefruit juice
1 teaspoon fresh lemon juice
5 heads of Little Gem lettuce, cores removed, leaves separated
12 ounces fresh salmon, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup prepared wasabi green peas, crushed
Furikake (for serving)

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.

WASABI GREEN PEAS

Wasabi Green Peas image

A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.

Provided by JANAT

Categories Appetizers and Snacks Beans and Peas

Time 6h

Yield 6

Number Of Ingredients 10

Ingredients

3 cups dried whole peas
1 ½ cups Mirepoix (diced celery, carrots and onion)
3 tablespoons olive oil
salt to taste
¼ teaspoon onion salt, or to taste
½ teaspoon garlic powder, or to taste
¼ cup wasabi powder
2 tablespoons tahini (sesame-seed paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard

Steps:

Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 64.6 g, Fat 10.8 g, Fiber 9.9 g, Protein 17.6 g, SaturatedFat 1.3 g, Sodium 126 mg, Sugar 1.1 g

SALMON POKE BOWL RECIPE BY TASTY

Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

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!

Tips and Conclusion

Looking for a healthy and refreshing meal? Look no further than salmon poke on greens with wasabi peas! This dish is packed with protein, omega-3 fatty acids, and antioxidants, and it's incredibly easy to make.

Here are a few tips for making the best salmon poke:

Use fresh, sushi-grade salmon.
Cut the salmon into small cubes.
Marinate the salmon in a mixture of soy sauce, rice vinegar, sesame oil, and green onions.
Chill the salmon for at least 30 minutes before serving.
Serve the salmon poke over a bed of greens and top with wasabi peas and sesame seeds.

Here are a few tips for making the best wasabi peas:

Use dried peas that have been soaked overnight.
Roast the peas in a mixture of oil, salt, and wasabi powder.
Cool the peas before serving.
Store the wasabi peas in an airtight container in the refrigerator.

Salmon poke on greens with wasabi peas is a delicious and healthy meal that is perfect for any occasion. It's easy to make, and it's sure to please everyone at the table.