Salmon Poke Bowl
Prep: 30 min | Total: 90 min
This salmon poke bowl epitomizes Alia Dalal’s approach to food. It’s satisfying, healthy, and hits you with flavor from every direction. After spending years hustling in Michelin-starred restaurants and now in business as a health and wellness chef, Alia is a pro at melding delicious with nutritious. Her overarching goal is to instill in her clients a love of simple, flavorful, and energizing whole foods. She’s brought this approach to the cooking classes she’s led featuring Sitka Salmon Shares fish, and to her business as a whole. Check out her website www.aliadalal.com for more recipes and information about her services!
- 8 ounces King salmon, skin removed, cut into ½ inch cubes
- ⅔ cup red wine vinegar
- 3 tablespoons maple syrup, divided
- kosher salt
- 15 radishes, thinly sliced
- 1 kabocha, butternut, or acorn squash, cut into cubes
- 1-2 tablespoons sunflower oil
- 1 tablespoon soy sauce
- ½ teaspoon kelp or nori flakes
- ½ teaspoon honey
- 3 scallions, thinly sliced and divided
- 1 teaspoon toasted sesame oil, divided
- 3 cups purple cabbage, sliced
- 3 tablespoons rice vinegar
- 2 teaspoons sesame seeds
- 1 cup cooked sushi rice
- Optional garnishes (sliced avocado, sesame seeds)
Add vinegar, 2 tbsp maple syrup, and 1 teaspoon salt to a small mason jar and shake to combine. Add radish slices (make sure vinegar mixture covers them). Let sit 1 hour in the refrigerator.
Preheat oven to 425° F. On a parchment-lined sheet tray, toss squash, 1 tbsp maple syrup, sunflower oil, and salt to taste. Roast until tender and golden, about 25-35 minutes.
Toss salmon with soy sauce, kelp flakes, honey, 1 sliced scallion, and ½ tsp toasted sesame oil. Chill in the fridge for 10 minutes.
Make Cabbage Slaw
In a large bowl, combine cabbage, rice vinegar, ½ tsp toasted sesame oil, salt to taste, and massage lightly to break down cabbage. Garnish with 2 sliced scallions, and sesame seeds.
Assemble poke bowl
Add rice to a large bowl and place salmon, cabbage slaw, roasted squash, pickled radishes, and garnishes of your choice.
Alia’s Pro-Tip: Cube the salmon while it is still somewhat frozen for an easier and cleaner cut.