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Salmon Poke in Endive Leaves Recipe
Apr 01, 2011 @ 1:27 AM
Posted by
Daily Value: 4%
Servings: 12
Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 76Daily Value: 4%
Servings: 12
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 5g | 8% |
| Saturated | 1g | 5% |
| Carbs | 1g | 0% |
| Fiber | 1g | 3% |
| Sugars | 0g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 169mg | 7% |
| Calcium | 8mg | 1% |
| Magnesium | 11mg | 3% |
| Potassium | 160mg | 5% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 4% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 16µg | 4% |
| Vitamin B12 | 1µg | 15% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Sheri Giblin
Salmon may not be a traditional ingredient in Hawaii, where the classic raw preparation of poke (poh-kay) is applied to many types of seafood. But using salmon suits my Northwestern roots, and it shines in the poke style. Feel free to substitute the more traditional ahi tuna, if you wish.
Adapted from "Gourmet Game Night" by Cynthia Nims.
INGREDIENTS
- ¾ pound salmon fillet, skin and pin bones removed
- ½ cup thinly sliced red onion
- ¼ cup moderately packed fresh cilantro leaves
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- ¼ teaspoon Sriracha or other hot pepper sauce, more to taste
- 4-5 heads Belgian endive, trimmed
DIRECTIONS
Cut the salmon into ¼-inch cubes and put it in a bowl with the red onion and cilantro leaves. Stir together the soy sauce, sesame oil, and Sriracha sauce in a small dish. Pour this over the salmon and toss gently. Set aside for 10-15 minutes, stirring once or twice.
Discard any torn or damaged outer leaves from the endive. Remove leaves that are at least 3 inches long and set aside for serving; you’ll need 24 in all. Save the smaller leaves at the core for another use (such as sliced to add to a salad).
To serve, spoon the salmon poke into the broad end of the endive leaves and arrange them on a platter.
Recipe Details
Makes 24 leaves
Make the salmon up to 4 hours ahead, cover, and refrigerate; the flavors develop more the longer it sits. Assemble in the endive up to 1 hour ahead, cover with lightly dampened paper towels to keep moist, and refrigerate.
Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Sheri Giblin © 2010
