Beet Kvass Verlasso Salmon Poke

Who says you can't have salmon on one dish prepared two different ways?! Chef Mikel Anthony takes us on a culinary adventure that's bursting with pure, clean flavors. The earthy richness from the Beet Kvass Poke marries perfectly with the sweet cured salmon Lomi Lomi wrapped in creamy avocado. This is certainly a dish that will wow your palette.


For the Beet Kvass Verlasso Salmon Poke

  • 2 6oz filets Verlasso Salmon
  • 1-2 cups beet kvass/juice (enough to cover)

For the Poke Marinade

  • 1 cup soy sauce
  • 1/2 cup beet kvass
  • 1 tablespoon rice vinegar or lime juice
  • 1 tsp-1tbsp sesame oil or to taste
  • 1 sprig green onion finely sliced
  • 2 garlic cloves minced
  • Splash of soy sauce
  • 1 tbsp toasted sesame seeds

For the Lomi Lomi

  • 1 4oz filet salmon 2 days cured (salt, sugar) brunoise
  • 2 romano tomatoes brunoise
  • 1 shallot brunoise
  • 1 tbsp cilantro chopped
  • 1 avocado sliced thin length wise

For the Poi

  • 1 Taro/Purple Yam
  • Butter 2 oz
  • Water/ fish or vegetable stock (enough to cover)
  • 1 tsp Fish sauce


For the Beet Kvass Verlasso Poke

Marinate filets in Beet juice over night. Strain liquid and dice right before serving.

 For the Poke Marinade

Combine all together and let sit overnight.

For the Lomi Lomi

After cure, rinse and dice salmon. Toss with ingredients up to cilantro. Slice avocado and place on cater wrap. Gently place a line of lomi lomi down middle. Roll into roulade. Refrigerate and slice cold as desired. 

For the Poi

Peel and cook yam. Puree with butter, fish sauce, and enough liquid to achieve  desired consistency. Salt to taste.

Chef Mikel Anthony Headshot.jpg

Recipe by Chef Mikel Anthony