Helen Rennie | Salmon Miso Poke Bowl @helenrennie | Uploaded 3 years ago | Updated 5 hours ago
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: youtu.be/1emKHLm5GNY
How to make the soy reduction: youtu.be/sEtl34h96KU
How to serve raw fish safely: youtu.be/62L_uqk26KE
A more complex poke bowl with coconut milk sauce: youtu.be/Tf0Okyvfw-c
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
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: youtu.be/1emKHLm5GNY
How to make the soy reduction: youtu.be/sEtl34h96KU
How to serve raw fish safely: youtu.be/62L_uqk26KE
A more complex poke bowl with coconut milk sauce: youtu.be/Tf0Okyvfw-c
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
