Salmon Poke on Greens with Wasabi Peas
A fresh and vibrant Hawaiian-inspired dish featuring raw salmon, crisp Little Gem lettuce, and pickled cucumbers, topped with creamy avocado and crunchy wasabi peas. The dish is dressed with a citrusy ponzu sauce and garnished with furikake for an authentic Asian flavor.
Ingredients
- •1 teaspoon sugar
- •½ teaspoon ginger
- •2 tablespoons rice vinegar
- •2 whole Persian cucumbers
- •1 to taste Kosher salt
- •2 whole scallions
- •3 tablespoons soy sauce
- •1½ tablespoons mirin
- •1½ tablespoons grapefruit juice
- •1 teaspoon lemon juice
- •5 heads Little Gem lettuce
- •12 ounces fresh salmon
- •1 whole avocado
- •¼ cup wasabi green peas
- •1 to taste Furikake
Cooking Instructions
- 1.
Whisk sugar, ginger, and 1 Tbsp. vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.
35 min
- 2.
Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10-15 minutes. Drain scallion tops, then squeeze out excess liquid with paper towels.
15 min
- 3.
Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp. vinegar to combine. Transfer 3 Tbsp. ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 3 Tbsp. ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again. Season with more salt if needed.
10 min
- 4.
Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.
5 min
- 5.
Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.
