Wishing you were on a tropical vacation? Try creating the same ambiance at home by preparing a meal that embodies a Hawaiian paradise!
We have the perfect recipe for you by Board Certified Sports Dietitian Allison Koch – this Simple Salmon Poke Bowl.
Before you jump in, here are a couple tips when buying your salmon:
1. Look for a high-quality fish that would taste great all on its own. Verlasso salmon (whether raw or cooked) has a clean, buttery mouthfeel and is delicious, moist and flaky. Our salmon also doesn’t have that “fishy” smell that can linger in the kitchen.
2. Make sure the salmon you’re buying was sustainably sourced. We take many steps to ensure that our salmon is responsibly raised and sustainable in order to provide you with a nutrient-rich protein source that respects the surrounding wildlife and environment.
Our salmon are free of both growth hormones and preventative antibiotics, and thrive in the clear waters of Patagonia – far from cities, villages, and other industries. You can even trace Verlasso salmon from egg to harvest through the QR code on its gill tag!
Not only is salmon tasty, but it’s also filled with vitamins and minerals that support your health. In addition to protein, salmon contains important nutrients like the omega-3 fatty acids EPA and DHA, as well as vitamin D and selenium that all work to help support the body’s immune system. For a deeper dive into all of the nutrients that salmon provides, check out Allison Koch’s blog!
RECIPE for SIMPLE SALMON POKE BOWL.
Serves 2
Main Ingredient:
● 10-12 oz of fresh Verlasso salmon*, skin removed and cut into cubes
Quick Marinade:
● 2 Tbsp soy sauce
● 2 tsp sesame oil
● 2 tsp rice wine vinegar
● 1 tsp minced garlic
● 1 large scallion/green onion, ends removed and chopped
● Dash of ground ginger
To assemble (all of these are optional, and you can use whatever veggies you like – these are just some of my favorite and that we had on hand):
● ½ cup cooked Farro (or other leftover whole grain like brown rice, barley, quinoa, etc.), cooled
● 1/4 large or ½ medium cucumber, diced
● ½ cup mukamame (shelled edamame)
● ½ avocado, diced
● 1 large radish cut into thin strips
● 1 small carrot, peeled and shredded
● 1 small jalapeno, diced (remove seeds if desire less spicy)
● ¼ cup fresh cilantro, chopped
Instructions:
1. Cook farro according to package instructions and let cool.
2. About 30 minutes prior to eating, mix soy sauce, oil, vinegar, garlic, green onion, and ginger. Add salmon and allow to marinate in the fridge until ready to use.
3. Assemble by dividing up the ingredients into two bowls. Top with salmon. Add additional soy sauce, rice wine vinegar or dash of hot sauce if desired. Enjoy!
Pair your poke with a piña colada, hit repeat on Don Ho's greatest hits, and you’ll feel like you’re on an island paradise all your own!
Purchase Verlasso Salmon online!
*Make sure the salmon you buy is sushi-grade. Verlasso salmon is sushi-grade.