Description
Crispy Salmon Skin Poke
Ingredients
Scale
For the Bowl
- 2 portions sushi rice (I use brown sushi rice)
- 3/4 cup chopped cucumber
- 3/4 cup chopped mango
- 3/4 cup edamame, cooked
- 3–4 radish, chopped
- spring onion, chopped (one stalk)
- small handful chopped coriander for topping (optional)
- sesame seeds for topping (optional)
- 2 portions wild salmon, skin on
Sauce
- small clove of garlic, chopped finely
- 2 tsp lime juice (I squeeze fresh – less plastic waste)
- 1 tbs mirin sauce
- 1.5 tbs tsp soy sauce
- 1 tsp sugar (I use brown, feel free to use what you have)
- 1 tsp rice vinegar
- 1 sesame oil
Instructions
- Start by getting your salmon out the fridge and let it thaw while preparing all other ingredients. Get your rice and edemame on the go according to packet instructions. The edamame will be quick, so watch the timer and drain and set aside to cool once cooked. For the rice, it’ll go for about 20 mins in the background, so best to set a timer, and once it’s done, turn off the heat and just leave it to rest with the lid on.
- While your rice is cooking away, chop the cucumber, mango, radish, spring onion, and coriander, and set aside for serving. Now for the sauce – combine all ingredients in a small mixing bowl and set aside for serving.
- Time to prepare the salmon. Get a non stick pan on a high heat and add a dash of olive oil – this must get really hot, so let it heat for about 2 mins before adding the salmon. Gently rub the salmon filets with olive oil, and season with some salt and pepper. Place them skin side up on the plate, and give a further generous dash of salt and rub into the skin, this will make it crispy when frying. Once the oil is hot, place your salmon skin side down and let it cook for about 3-4 mins.
- The skin should be crispy and browning on the edges before you flip. Flip your salmon and turn off the heat immediately (we are wanting a pink inside) and then after a minute remove from the pan onto a side plate. They should look cooked on the outside, but nice and pink on the inside.
- Now for the assembly – my favorite part! In a bowl of choice, add your rice and flatten. Place each component side by side onto of the rice, adding the crispy salmon skin fillets last. With a tablespoon, dress your sauce all over the dish. I then like to add a sprinkle of chopped spring onion, coriander, and sesame seeds. If you like, you can add some Japanese mayo and chili flakes, but I like to keep this dish clean as the salmon is so delicious and doesn’t need the extra flavor! Hope you like it!
Notes
I’d say my diet is about 70% plant based, so on the rare occasion I eat salmon, it has to be wild caught. It’s important to be conscious of what we put in our bodies, and after watching a few documentaries on farmed salmon (such as Seaspiracy), there’s no way I can eat it, if I have the option to choose. Wild salmon is more expensive, but if you’re only eating it once or twice a month, it’s totally affordable. When it comes to your fresh ingredients, feel free to swap out anything you don’t like – the best thing about this dish is you can use so many different options! If you’re looking for a vegan option, see my recipe for an asian tofu below below!
- Cook Time: 40
- Category: Lunch/Dinner
- Cuisine: Hawaiian