Salmon Poke Bowl
Recipe from Matt Oxford, owner of Wild Run Salmon. If you don’t have some of the ingredients don’t sweat it. The…
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Cooking tools:
- Tweezers
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 3 Tablespoons tamari soy sauce or Braggs amino acids
- 3 Tablespoons coconut aminos
- 1 teapsoon sesame oil
- 1 teaspoon sesame seeds
- 1 dash mirin or rice vinegar
- Ground black pepper
- Diced jalapeño or other hot pepper to taste
- 1/2 bunch cilantro, diced
- 4 scallions, diced
- 1lb sushi-grade Keta or Sockeye salmon from Wild Run Salmon, slightly frozen (see note above)
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