Hi! I know it’s been ages. You’re probably wondering if I’m here to make an appearance and then disappear after one or two posts… maybe… I don’t know. But this recipe was too good to pass-up and not share with you. I know I’ve jumped on the poke bandwagon a little bit late but – this is a revelation. I have always wanted to have poke bowls for lunch but buying fresh fish and taking it to work has never been an option and the prices for sashimi in the food court at work is ridiculously expensive. So why not buy salmon and cook it sous vide and use that for poke. The texture is pretty close to sashimi (maybe a little bit on the firmer side) and you can store it for a few days in the fridge if you’re not ready to use it. Yes, this is super easy to put together and if you aren’t inclined to sous vide your fish – maybe use tofu or prawns instead – even chicken… I don’t know… I don’t even know if this is even a poke bowl anymore… maybe it’s just a soba salad that is disguised as a poke bowl?!? I’ve brought it to work a couple of times already and it tastes awesome – so yes, you’re welcome. Haha!
In case, you ARE wondering what happened to me since the last time I posted – well, YOGA took over my life…. and Pilates as well. In the last year I took a teacher training course in Pilates (two actually but I kinda failed the first one!) and then I decided to take a Yoga 300 hour Teacher Training in Thailand… and now doing another 200 hour training. I am hoping one day to find a way to blend my passion for food and “movement” (mostly Yoga). If and only if you ARE interested (and why wouldn’t you be?!) go check out Trissalicious on Instagram. Follow me there – you’ll probably get to see a little bit more of me there.
Salmon Poke with Soba Noodles
Serves Two
- 2 salmon fillets, sous vide 100 grams each
- 1 tsp black sesame seeds
- 2 tsps finely chopped green onions
- Shredded Carrots
- Shredded Red Cabbage
- Edamame
- Japanese Seaweed
- Soba Noodles
- Pickled Cucumber
- Roasted Sesame Sauce (I used Kewpie)
- First Make the Sous Vide Salmon. I suggest using the recipe here.
- Once you are ready to use the salmon, mix around 2 tbsp of roasted sesame sauce and top with black sesame seeds and finely chopped green onions.
- Top with the carrots, cabbage, edamame, seaweed, cucumber and whatever else you’d like to add.
Trissalicious 