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Furikake salmon poke recipe
The furikake can be purchased in an Asian grocery store, or if you are gluten-free, make your own by combining crumbled roasted seaweed, bonito shavings, and pinches of sugar and salt.
Make the salmon poke: Remove any pin bones from the salmon by lightly running your fingers along the salmon and feeling for fish bone tips in the flesh.
What I eventually came up with blends a little bit of Japanese cuisine with Hawaiian cuisine with the Pacific Northwest: salmon poke with huckleberries.
A little furikake for extra umami.Pat salmon dry with paper towel and season all over with teaspoon salt and pepper.To make tempura crunch: Combine the ice water and the beaten egg in a medium bowl.Sprinkle furikake and tempura crunch over the poke and serve the rest of the dressing on the side.Arrange the diced avocado on your serving plate(s).This lightly seasoned poke allows the salmon and the huckleberries to genitiv bonus come through without a fight.Now that you have a freezer full of salmon after fishing with O'Fish'ial Charters let's start putting it to good use!Flip salmon and cover, keeping lid slightly ajar for steam to escape.
I like that the lemon works especially well with the salmon and the hucks.
Instead, I opted for ponzu sauce a combination of soy sauce, lemon juice, and rice vinegar.
But you all know that my true love is the tiny purple huckleberry.Instead of four ski bins in the great room, we now have four bins for hiking, trail running, mountain biking, plus one holdout for backcountry skiing at least for another week!Optionally, you can add wasabi or Siracha sauce to taste to spice it up!Fry until golden, then remove from hot oil and let the tempura drain on paper towels.Recipe: salmon poke, we rounded a corner this past week hiking and running more days than skiing.Ponzu, sliced green onions, diced salmon, toasted sesame seeds, huckleberries, vegetable oil pour the vegetable oil over the ingredients add half of the ponzu sauce toss to coat, but dont overwork the poke.Pouring rice vinegar and lemon juice into the soy sauce.Top the avocado with the salmon poke.Sear until golden on bottom, 5 minutes.Transfer to a plate.A note about the salmon.