PETE EVANS
PETE EVANS ’ SALMON POKE WITH ZOODLES
Celebrity chef Pete Evans whips up a summery salmon salad , inspired by the tropics .
If you ever visit Hawaii , you must try the locals ’’ favourite dish of poke ( pronounced ‘ pokey ’), which is a cross between a Tahitian marinated fish salad and a Japanese sashimi plate . The freshness of the produce makes this dish shine . Any fish is perfect , as long as you love eating it raw . Some of my favourites are tuna , kingfish , mackerel , cobia , flathead , snapper , whiting , coral trout , red emperor and alfonsino . You could also try squid , prawns , scampi and , my alltime favourite , sea urchin . To make this more substantial , add some chilled cauliflower rice or kelp noodles .
What you ’ ll need :
300g best-quality sashimi grade salmon , cut into small dice
( you can also use tuna or kingfish ½ avocado , cut into small dice
1 tablespoon sesame oil
2 teaspoons finely grated ginger 2 tablespoons yuzu juice or lemon juice 2 tablespoons tamari or coconut aminos
½ teaspoon chilli-infused extra-virgin olive oil
2 tablespoons lemon-infused extra-virgin olive oil
3 Lebanese cucumbers , spiralised into thin noodles 1 teaspoon white and black sesame seeds , toasted 2 tablespoons salmon roe , to serve
Baby coriander leaves , to serve
How to make it :
1 . To make the wasabi mayo , mix the ingredients in a small bowl .
2 .
3 . Place the salmon in a chilled bowl . Add the avocado , sesame oil , ginger , yuzu juice , tamari or coconut aminos , chilli-infused and lemon-infused olive oil . Mix until combined .
4 .
5 . Divide the noodles between small serving bowls . Top each portion with the salmon mixture , then spoon over any leftover dressing from the bowl . Serve with the sesame seeds , salmon roe and coriander leaves .
Wasabi Mayo 70g mayonnaise ( preferably homemade )
½ teaspoon wasabi
This recipe comes from Spiralise , by Pete Evans ($ 24.99 , Pan McMillan Australia )
OH
! MAGAZINE ( FEBRUARY 2017 ) 13