SALMON POKÉ WITH CREAMY SHICHIMI TOGARASHI SAUCE

SALMON POKÉ WITH CREAMY SHICHIMI TOGARASHI SAUCE
An adaptation of Kylie Mazon-Chambers’s recipe
Servings: 4

INGREDIENTS

Creamy Shichimi Togarashi sauce

Poke

  • ½ kg high quality salmon, cut into cubes (sub: shrimps or tuna)
  • 3 green onions, sliced
  • 1 avocado, cubed or sliced
  • 1 cucumber, thinly sliced 
  • ½ cup shelled edamame
  • ¼ cup mango, cubed (optional)
  • Serve with cooked white rice OR mixed salad 

INSTRUCTIONS

Shichimi Togarashi sauce:

  1. In a small bowl whisk in all ingredients until completely combined
  2. Set aside in fridge

Poke:

  1. In a medium bowl, toss the salmon, green onions and 2 tablespoons of the Shichimi Togarashi sauce to combine
  2. Add the avocado, edamame, cucumber and mango, if using, and continue tossing until combined
  3. Serve over a bed of mixed salad or rice
Taste of heaven!

 

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