We’ve been trying to stay keto, and taco Tuesday wasn’t cutting it. We were going to make protein bowls (all the taco sans the shell) but came up with something fancier – Poke bowls!
You really need a fish monger you can trust when buying sushi grade fish (in today’s case it was tun and salmon). This dish was so easy and quick. First I prepared a salad of arugula, spinach, avocado and very thinly sliced jalapeño, dressed with a little EVOO balsamic, salt & pepper. Then I cubed up my tuna & salmon. I dressed the fish up with a little low sodium soy and black & white sesame seeds. I plated this with the salad on one side of the dish and the fish on the other topped with a little more sliced jalapeño and a side of both pickled ginger and wasabi.
This is definitely a game changer. It was so fresh, filled with good protein and low carb. We loved it!
A friend of ours, that used to be a boat captain in Brooklyn and now lives in Florida, brings us the most amazing gifts. A few times a year he is hired to captain a small fishing boat in Alaska (!!) The pictures of the gigantic, beautiful fish they catch under his care are amazing. When he returns to Florida, he brings a bounty of fresh halibut and salmon (flash frozen and sealed up). The color of the salmon is not like anything you’ve seen in your local supermarket or fishmonger and the taste reflects that. Last night I seasoned a piece of the salmon with pepper and a little lemon butter, placed it skin side down on top of a little EVOO to prevent sticking and baked it for about 20 minutes at 350 (cook less for thinner pieces). I plated this simply on a bed of fresh sauteed spinach (of course with a bit of garlic, salt & pepper). It was delicious and a testament to how super fresh, simply prepared dishes are always the best.
Pro-tip: Don’t over cook the salmon (your not at a wedding!) Serve medium rare.