Salmon Miso Poke Bowl

i remember talking to kenji lopezault about the best chili ever that he developed for serious eats he said that once he finished testing that recipe he never made it that way again in real life he skips a whole bunch of ingredients and steps and it still comes out great this happens to me all the time i work really hard on some dish make a video about it and then it fades away into oblivion the dishes that survive and end my regular dinner rotation almost always get reduced to their essential elements so how do you go from kenji alt and daniel grizzer apec to mark pittman minimalist and is the minimalist version actually worse so is it just different today i wanted to explore these topics by making my number one dinner the poke bowl [Music] over the course of the pandemic i have made this dish at least 100 times that's 400 pokeballs my friends we eat it at least once a week and sometimes twice and it never gets old a couple of years ago i made a video about this dish but today i want to show you how i do it in real life let's start with the sauce my original sauce included a laminate lime and an orange but the orange quickly got dropped i don't always have it and it doesn't fit easily into my juicer i skipped it a few times and didn't even miss it so i stopped using it what we're really after here is acidity and the refreshing aroma of citrus and we'll get it with or without an orange grating ginger is a pain in the ass because of all those little fibers i tried skipping it but really missed it so ginger had to stay coconut milk on the other hand didn't last long it got ditched in favor of miso both of those are store-bought ingredients and you'd think that swapping one for the other wouldn't save much time but it does coconut milk is not a staple that i always have on hand i had to remember to put it on my shopping list i had to open a can stir it store the leftovers forget to use the leftovers feel bad about not using the leftovers and although coconut milk was lovely in terms of flavor it required soy sauce and maple syrup or some other sweet ingredient to make it feel complete miso is a completely different story it is an all-in-one flavor boost with sweetness saltiness and umami all wrapped up in one convenient package so there is no need for soy sauce or sweetener in go the oils a good bit of canola and a little bit of sesame i like to make the sauce in a jar with a stick blender which makes the leftovers easy to store the amount of sauce i'm making here is twice as much as i would need for one meal there is always another pokeball coming in less than a week and this way my sauce is already done and i won't need to dirty a zester and the blender the second time now let's talk about the veggies obviously any fruit of veggies can work well with raw fish but some are a lot easier to store and cut than others apples last in the fridge for weeks potentially even months and cucumbers can last for about a week if they are sold in plastic compared to radishes or mangoes they are a lot easier to wash and cut conveniently one cucumber is enough for two batches of pork balls so i don't need to figure out what to do with the remaining half it will go into my next pokeball in my original video i use all sorts of alliums and herbs there are pickled onions and scallions and mint and cilantro the only one that withstood the test of time is the scallion it kills two birds with one stone it gives me the flavor of an allium but feels kind of herby and green now all we have left to do is cut the salmon to save myself extra shopping trips i usually buy enough salmon for two meals and freeze half of it salmon freezes really well as long as you wrap it really tight and don't keep it longer than a few weeks just move it to the fridge the day before you plan to use it right here down the middle of the fillet there is a bit of a chewy area that's where the backbone was attached to the flesh i like to cut it out and discard it cutting the fillet in half lengthwise will also make it a lot easier to remove the skin though you could ask the fishmonger to do it for you this is also a great opportunity to remove the bloodline that's that brown flesh under the skin place the fillet skin side down with the brown flash facing you the knife we'll be using for removing the skin is a boning knife that's the long and skinny one if you are right handed insert it on the left side of the fillet right above the skin to give yourself a flap grab this flap and hold very tightly i like to angle my knife up a little so that it ends up right above the brown flush see like this now just cut to the right the front of my knife is flush with the skin but the back of my neck is slightly elevated to leave the brown flesh on the skin if you're left-handed you'd be going right to left if some parts of the flesh have a huge layer of fat and that bothers you you can carefully cut it off yes it does bother me because it can taste a bit greasy now we do the same thing with the belly part of the fillet place it with the brown flesh facing you make a flap on the left and slice to the right cutting the fish for pokeballs is a piece of cake compared to nigiri or sashimi let's start with the belly cut the fillet lengthwise into strips once the strips become thick lay them down and cut them in half again then slice everything crosswise the most important thing to remember when you're slicing raw fish is that you want to glide the knife through it instead of pressing down on it and yes the knife needs to be sharp now do the same thing with the thick part of the fillet cut it lengthwise cut each strip in half and slice crosswise add the salmon to the bowl with your veggies add some sesame seeds as much or as little as you want pour in half of the dressing and save the other half in the fridge to use within a week now add some black pepper and salt to taste if this is your first time making this dish i would hold off on the salt until you mix everything and taste miso is very salty and you might or might not need extra salt but since i've done this a hundred times i know by now exactly how much salt i want mix it all up and scoop over sushi rice a sprinkle of sesame seeds and a drizzle of soy reduction and that my friends is what my everyday dinner looks like is this easier poke ball worse than the one i posted two years ago i don't know i think it's pretty fabulous but you can make both and let me know which one you like better in the description below i've linked to three other videos that will come in handy for making this dish how to make sushi rice how to make the soy reduction and how to serve raw fish safely no not every piece of salmon should be served raw so make sure you understand the risks and how to deal with them here are more very detailed culinary tutorials for you to check out and if you are ever in the boston area maybe i'll see you in one of my classes [Music]

Channel: Helen Rennie

Views: 82,752

Keywords: poke bowl, salmon poke bowl, miso poke bowl, salmon miso poke bowl, how to make a poke bowl, poke bowl recipe, how to cut fish for poke, how to slice raw fish, helenrennie, helen rennie

Id: nx-1NLI4Ahk

Length: 8min 6sec (486 seconds)

Published: Thu Aug 12 2021