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Poké invites cooks and diners to chill out

Grilling steelhead and enjoying our dinnertime tacos outdoors, we also were rewarded with a cleaner, cooler kitchen.

Skipping the cooking altogether, of course, is another way to chill out. With our wild-caught steelhead, we also could have made poké bowls, which have become a favorite family meal over the past year.

Adding homemade teriyaki sauce sweetens the deal for young kids, as well as providing preferred veggies for building their own bowls. Try this recipe from Rustic Root restaurant in San Diego, courtesy of Tribune News Service.

Make it a heartier meal by preparing sushi rice with instructions in my July food-section column about poké bowls. And find more suggestions for toppings, including miso-roasted tofu in a post to this blog from summer 2017.

Rustic Root’s Teriyaki Salmon Poké

1 avocado, peeled and pit removed

1 bunch scallions, trimmed

1 shallot, peeled and minced

1 pound fresh salmon (preferably salmon belly, if available)

1/2 cup homemade teriyaki sauce (recipe follows)

Cut the avocado flesh into small chunks. Slice the green onions on the bias, both white and green parts; reserve to use as a garnish.

Cut the salmon into a small dice, keeping it as cold as possible.

In a bowl, gently mix the avocado, minced shallot and salmon. Stir in 1/2 cup teriyaki sauce, adding more if desired. Let poké chill in refrigerator for at least 20 to 30 minutes.

When ready to serve, garnish with sliced scallions.

Serve poké with some type of crunchy chips. Rustic Root uses taro chips, but you can also use tortilla chips or sliced cucumber.

Makes 4 appetizer-size servings.

Homemade Teriyaki Sauce

5 tablespoons packed dark brown sugar

1/4 cup soy sauce (low sodium)

1 or 2 tablespoons honey

1 large clove of garlic, finely minced

1/2 teaspoon fresh ginger, minced

1 tablespoon cornstarch

In a medium saucepan and set over medium heat, combine 1 cup of water with the brown sugar, soy sauce, honey, garlic and ginger.

In a small bowl, combine the cornstarch with 1/4 cup water; whisk until dissolved. Add cornstarch mixture to saucepan and heat sauce while stirring until everything is dissolved. Sauce should be fairly thin; don’t let it get too thick. Allow it to cool before using. Makes 1 1/2 cups.

From Rustic Root chef Marcel Childress.

Tribune News Service photo