Looking for a delicious, healthy dish that you can easily make at home? Then poke it is! Poke has gained popularity in recent years, with restaurants popping up all over the country. Though the trend is new, this dish consisting of diced raw fish actually dates back hundreds of years to when native Hawaiian fishermen would chop up small raw reef fish for their meals. Typical preparation includes ingredients such as sesame seed oil, rice vinegar and Hawaiian sea salt. However, we’ve given our Verlasso salmon poke a twist, serving it with barley and seaweed salad. The hot barley with the cold seaweed salad and poke is an amazing combination of temperature and flavor!
For the Poke:
1 pound skinless Verlasso salmon fillet, cubed
2 tablespoons light soy sauce
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice
1 teaspoon crushed pink peppercorn
1/4 teaspoon crushed star of anise
For the Barley:
2 cups cooked barley, cooked per the package instructions
For the Salad:
Seaweed salad or other greens
Star of anise
For the Edamame:
2 cups fresh or frozen edamame pods or shelled beans
Extra-virgin olive oil
For the Poke: Combine all of the ingredients in a large bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Serve cold.
For the Edamame: Bring 6 cups of water to a boil in a large pot with one tablespoon of salt. When the water reaches a boil, add the 2 cups of edamame. Cook for 5 minutes or until tender and the pods easily release from the shell. Remove from the shell or if using shelled edamame, place them in a bowl. Toss olive oil and salt.
To serve: Divide the hot barley between four individual bowls. Next, divide the poke between the bowls and place 1/2 cup of the edamame in each bowl. Garnish with Seaweed Salad, Lemon Zest and one star of Anise. Finish with additional crushed pink peppercorns if desired. Enjoy!