Salmon Poke On Greens With Wasabi Peas
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Sugar3 tbsps
Dark Soy Sauce (white or)1 tbsp
Mirin1 tbsp
Grapefruit Juice (fresh)1 tsp
Lemon Juice (fresh)Directions:
1
Whisk sugar, ginger, and 1 Tbsp
2
Vinegar in a small bowl
3
Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid
4
Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes
5
Taste pickled cucumbers and season with more salt if needed
6
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
7
Drain scallion tops, then squeeze out excess liquid with paper towels
8
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
9
Vinegar to combine
10
Transfer 3 Tbsp
11
Ponzu to a second medium bowl
12
Add lettuce to bowl used to make ponzu; toss to coat and season with salt
13
Add salmon to second bowl with 3 Tbsp
14
Ponzu and gently toss to coat
15
Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again
16
Season with more salt if needed
17
Divide dressed lettuce among bowls
18
Top with salmon mixture and wasabi green peas; sprinkle with furikake
19
Whisk sugar, ginger, and 1 Tbsp
20
Vinegar in a small bowl
21
Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid
22
Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes
23
Taste pickled cucumbers and season with more salt if needed
24
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
25
Drain scallion tops, then squeeze out excess liquid with paper towels
26
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
27
Vinegar to combine
28
Transfer 3 Tbsp
29
Ponzu to a second medium bowl
30
Add lettuce to bowl used to make ponzu; toss to coat and season with salt
31
Add salmon to second bowl with 3 Tbsp
32
Ponzu and gently toss to coat
33
Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again
34
Season with more salt if needed
35
Divide dressed lettuce among bowls
36
Top with salmon mixture and wasabi green peas; sprinkle with furikake
37
Do Ahead Cucumbers can be pickled 3 days ahead; keep chilled
38
Ponzu can be made 1 day ahead; cover and chill
39
Cucumbers can be pickled 3 days ahead; keep chilled
40
Ponzu can be made 1 day ahead; cover and chill