Spicy Salmon Poke Bowl
Fish’D by EDO’s delicious salmon poke bowl by Josh Chaim is a foodie favorite at the Front Street Foods summer pop-up in Toronto’s financial district. The annual culinary market features foods from over 20 local food vendors as well as craft beers and specialty drinks to eat, drink and savor. Recreate this bowl at home and serve over top kale, brown rice or quinoa for a seriously satisfying dish.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Serves: 4
INGREDIENTS:
- 2 roma tomatoes, chopped
- 1/4 red onion, diced
- 1/2 jalapeño, diced (NOTE: Keep seeds in if you like it hotter.)
- 1 tbsp chopped fresh chives
- 1/2 tsp roasted garlic, diced*
- 2 1/2 tbsp of extra-virgin olive oil
- Sea salt + ground black pepper, to taste
- 14 oz sushi-grade salmon, chopped into 1/4-inch thick cubes
- 2 tbsp each cajun spice and nanami spice
- 1 avocado, chopped into ¼-inch cubes
- 1 tsp unsalted macadamia nuts (crushed by hand or in a blender for 20 seconds)
- Optional Additions: massaged kale (1/2 bunch), brown rice (16 oz cooked) or quinoa (12 oz cooked)
INSTRUCTIONS:
- Prepare salsa: In a large mixing bowl, add tomatoes, onions, jalapeños, chives, garlic and oil; mix together to combine. Season with salt and pepper.
- In another mixing bowl, add salmon. In a small bowl, mix Cajun spice thoroughly with nanami spice and add to bowl. Toss salmon to make sure cubes are evenly coated.
- In another bowl, gently mix salsa and salmon together. Add avocado, mixing it in very gently.
- Fill a salad bowl with your choice of brown rice, kale or quinoa (if using) and pour salsa-salmon mixture over top to form a pile in the center. Sprinkle macadamia nuts over top.
*For tips on how to roast garlic, click here.