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Salmon Miso Poke Bowl 00:00 Intro 01:13 The Miso Sauce 03:14 Fruit and Veggies 03:48 Alliums and Herbs 04:07 Salmon Serves 4 The Miso Sauce Zest and juice of 1 lime Zest and juice of 1 lemon 1-2 inches of ginger grated on a microplane zester 50g white miso (3 Tbsp) 70g canola or any neutral oil (5 Tbsp) 15g sesame oil (1 Tbsp) Blend everything together using an immersion blender. Save half of the sauce for future use. Can be refrigerated for up to 1 week. Tastes great on any salad, not just a poke bowl. 1 sweet/tart apple (I use honeycrisp) 1/2 seedless cucumber (like the long “English” cucumber) 1-2 scallions, white and green parts, thinly sliced 1.5 Lb (675g) farm-raised salmon, skin and bones removed 1 Tbsp sesame seeds or to taste Salt and black pepper to taste Peel and dice the apples and the cucumbers. Dice salmon about twice as large as you cut the apples and the cucumbers. Place the cucumbers, apples, salmon, and scallions into a large bowl, dress with half of the miso sauce, sesame seeds, and black pepper. Don’t add salt until you taste. Serve over sushi rice drizzled with the soy reduction. How to make sushi rice: How to make the soy reduction: How to serve raw fish safely: A more complex poke bowl with coconut milk sauce: Support my channel My cooking classes in the Boston area: FACEBOOK: INSTAGRAM:
