Beets and Salmon are the perfect pairing for a well-rounded and vitmain packed meal. Chef Mikel Anthony's Beet Kvass Verlasso Salmonk Poke is the perfect lunchtime boost that will keep your spirits and energy up for whatever the day has planned. Folow him on Instagram at @mikel_anthony for more delicious recipe inspiration!
Beet Kvass Verlasso Salmon Poke Recipe
Ingredients
2 6 oz filets Verlasso Salmon
1-2 cups beet kvass/juice (enough to cover)
Method of prep - Marinate filets in Beet juice over night. Strain liquid and dice right before serving.
Poke Marinade
1 cup soy sauce
1/2 cup beet kvass
1 tablespoon rice vinegar or lime juice
1 tsp-1 tbsp sesame oil or to taste
1 sprig green onion finely sliced
2 garlic cloves minced
Splash of soy sauce
1 tbsp toasted sesame seeds
Method of Prep - Combine all together and let sit over night
Lomi Lomi
1 4oz filet salmon 2 days cured (salt, sugar) brunoise
2 romano tomatoes brunoise
1 shallot brunoise
1 tbsp cilantro chopped
1 avocado sliced thin length wise
Method of prep - After cure, rinse and dice salmon. Toss with ingredients up to cilantro. Slice avocado and place on cater wrap. Gently place a line of lomi lomi down middle. Roll into roulade. Refrigerate and slice cold as desired.
Plating
I prefer to mix the protein with the poke marinade right before serving. Toss with a little furikake of choice (Japanese rice seasoning) and some seaweed salad. Finish with some Fresh Origins micro shiso.