Salmon Poke Bowl by Pacific Northwest Seafood
This recipe was created by Jason Bryant at Northwest Fresh Seafood Company in Newberg where you can get all fresh, local, and high quality seafood! Pair this recipe with our Dundee Wine Library 2019 Peyton’s Place Rosé for a perfect spring dinner combo!
INGREDIENTS
• 2 teaspoons soy sauce
• 1 teaspoon grated fresh ginger
• ½ teaspoon finely minced garlic
• 1 lb sushi grade Salmon cut into .5-.75” cubes
• ½ cup chopped Kimchi
• ½ cup sliced scallions(green parts only)
• Salt to taste
Ready in 20 minutes.
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One
In a small bowl, combine the soy sauce, ginger, and garlic. Stir, and let the ginger and garlic sit for about 5 min to let it mellow.
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Two
In a bowl, toss the salmon with sesame oil, coat evenly. Add the Kimchi, scallions and Soy Sauce mixture. Mix gently until it's mixed well. Taste, add salt as needed.
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Three
Serve ASAP, or cover and refrigerate from up to 12hrs (the longer it sits the more the Kimchi may cook the Salmon.