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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SAMMY BROWN
[email protected]This dish is perfect for a light lunch or dinner. It's also great for meal prep.
Officer Woos
[email protected]This recipe is a great way to use up leftover salmon. I had some leftover grilled salmon and this was the perfect way to use it up.
umair ifraheem
[email protected]I'm not a big fan of raw fish, but I really enjoyed this dish. The salmon was cooked perfectly and the flavors were amazing.
Jaani Jaani
[email protected]This recipe is a great way to get your kids to eat healthy. My kids loved the salmon and the vegetables.
Peigeon Club
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The salmon was so fresh and flavorful.
MD Sarkar
[email protected]This recipe is a great way to use up leftover rice. I had some leftover brown rice and this was the perfect way to use it up.
Anas Sheikh
[email protected]I've made this recipe several times now and it's always a hit. It's one of my go-to recipes for when I'm short on time.
Linus Ochiche
[email protected]This dish is perfect for a light lunch or dinner. It's also great for meal prep.
Lucas Quito
[email protected]I'm not a fan of wasabi peas, but I still really enjoyed this dish. The salmon and avocado were so good that I didn't even miss the peas.
Himal Kunwar
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the wasabi peas and the salmon.
Sb Shakil
[email protected]I love the combination of flavors in this dish. The salmon, avocado, and greens are all so refreshing.
Tyonnna T
[email protected]This recipe is a great way to use up leftover salmon. I had a fillet that I didn't know what to do with, and this turned out great.
Esther Quilantan
[email protected]I'm not a big fan of raw fish, but I really enjoyed this dish. The salmon was fresh and the flavors were well-balanced.
Dino Nuggets
[email protected]The salmon was perfectly cooked and the dressing was flavorful without being too overpowering.
Moshien Ahamed
[email protected]I love how easy this recipe is to make. I was able to have a delicious and healthy meal on the table in under 30 minutes.
Hassan butt Hassan butt
[email protected]This salmon poke bowl was a hit with my family! The flavors were incredible, and the wasabi peas added a fun pop of flavor. We will definitely be making this again!