Salmon, Tuna & Shrimp Poke Bowl

Salmon, Tuna & Shrimp Poke Bowl

adapted from eatingwell.com

Poke (pronounced poh-kay), means “to slice or cut” in Hawaiian, refers to chunks of raw, marinated fish which is tossed over rice and vegetables and umami-packed sauce. Since you are eating the fish raw make sure you are getting it from a reputable fishmonger or sushi bar. I get mine from the sushi bar at Wegmans.

served with a side salad and dill vinaigrette

Makes 2 servings                                                                4 WW pp / serving

3 oz. salmon, cut into ¾-inch cubes

3 oz. tuna, cut into ¾-inch cubes 

3 oz. cooked shrimp, cut into ¾-inch pieces
1/4 cup thinly sliced scallion greens 

1 Tbsp. fresh parsley, chopped

2 Tbsp. soy sauce

1/2 tsp. sesame oil 

1/4 tsp. teaspoon Sriracha 

1 cup cooked rice, warmed 

2 tsp. furikake*

1/4 cup packed chopped spinach

1 Tbsp. caviar or fish roe (optional) 

1. Whisk together the soy sauce sesame oil and sriracha.
2. Place the salmon, tuna, shrimp, scallions and parsley in a small bowl and pour the soy sauce mixture over the top; GENTLY toss to combine.
3. Divide the rice between 2 bowls; sprinkle each with half of the furikake.
4. Arrange half on the fish mixture, spinach and caviar , if using) decoratively atop the rice.
5. Serve with additional soy sauce on the side.

Enjoy! 

* Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar.

Caviar Deviled Eggs

What to do with the leftover caviar from the smoked salmon canapes. Dress up some deviled eggs!

Caviar Deviled Eggs
6 large hard boiled eggs, chilled

1/2 tsp salt 

1/4 cup sour cream
1 1/2 Tbsp mayonnaise 

Dash of cayenne

1/2 tsp dried chives
Caviar, well chilled

Peel the hard boiled eggs under running water, rinse them, and cut in half lengthwise. Transfer the yolks to a bowl. Mash the yolks with a fork.  Mix in the sour cream, mayonnaise, salt, cayenne and chives. Whisk until well blended. Fill the egg white halves with yolk mixture. Cover and refrigerate. When ready to serve, spoon a small amount of caviar on each half. Serve well chilled.

Smoked Salmon and Caviar Canapes

Several years ago I was at Whole Foods and they were sampling this recipe. I tried it not expecting to like it but it was fantastic! It is not cheap due to the caviar ($29.99 for 1 oz) which of course we only use a sustainable version. I like The Little Pearl American Sturgeon Caviar. This is great when you want to splurge.

Smoked Salmon and Caviar Canapes

French bread. sliced

1/2 cup low fat sour cream

2 Tbsp grated onion

4 oz smoked salmon

1/4 oz caviar

Fresh dill sprigs for garnish

Preheat the oven to 350F. Place the bread slices on a baking sheet and heat in the oven until just starting to crisp. You want minimal of any browning. In a small bowl combine the sour cream and onion.

Place a small piece of salmon on a bread slice, top with a dollop of sour cream, and a tiny amount of caviar. Garnish with a dill sprig. repeat with remaining bread slices. Serve immediately.