salmon “poke” salad with seaweed and jasmine rice
We’re fortunate to live in New England so the fish that is sold at fish markets and even grocery stores is pretty high quality most of the week. I was a little hesitant to buy salmon on a Monday but it turned out to be tasty in a “poke” salad bowl that I served for dinner tonight along with freshly made jasmine rice.
Sometimes in Hawaii where the “poke” (pronounced po’kay;) tradition emanates, they place the marinated raw fish on a mound of rice. I avoided that because I didn’t want the temperature of the warm rice to diminish the freshness of the raw salmon. So, here’s how I put together this dish:
- I bought 3/4 pound of the freshest salmon I could find today.
- Also picked up a container of seaweed salad which added a wonderful taste to the salad.
- I skinned the fillet of salmon after rinsing it in cold water and drying it with paper towels. I then cut it up in medium sized cubes.
- For a marinade, I put powdered wasabi in a bowl, added Ohsawa soy sauce, diluted it with a little cold water, added sesame oil, and a squeeze of fresh lime juice. A tiny bit of honey to take the edge off – then added a few spoonfuls of the marinade on the fish, turning it around and then put it in the fridge. This was about half an hour before dinner.
- I cooked jasmine rice in my rice cooker and served it in separate bowls. We really like this rice, especially when it’s made right before we eat and served hot.
- Preparing the salad included using two shallow bowls, lining it with fresh lettuce, cut up endive, a Persian cucumber quarter cut and lightly covered with the same marinade as for the salmon.
- Then, I piled up the marinated salmon in the middle and finished it with the seaweed salad ringed around it with some on top of the fish.
We enjoyed this supper because the tastes were very clean and all in all, it was pretty healthy too.