SALMON POKE, SEAWEED AND UDON

The plate:

Poke is one of the latest culinary fads. It is a dish originally from Hawaii that began to be seen a few years ago in the continental United States and that in recent times has made the leap to Europe (yes, the US exporting gastronomy, and healthy gastronomy …) It is based on raw fish, marinated in different sauces that vary according to the tastes and ingredients of each area, accompanied by vegetables, served in a bowl and generally accompanied by rice or quinoa, although it can also be accompanied by some type of noodle if we take it to its more Asian version.

In this case we have accompanied it with Udon, a type of Japanese noodle, and seaweed, which gives it a new texture and an extra taste of the sea, iodized and with a lot of umami.

Ingredients for 4 people (and what about):

• 500 gr. raw salmon (previously frozen)
• 250 gr. from Udón (or another type of noodle)
• 25 gr. Sea Lettuce
• 1 carrot
• 1 red onion1 cucumber
• 1 green pepper

For the Vinaigrette:

• 3 tablespoons EVOO
• A splash of Sesame Oil
• A splash of Sherry Vinegar
• A tip of Wassabi (if you don’t like spicy, don’t use it)
• A tablespoon of Soy
• The juice of a lime.
• Sea Lettuce Essence
• Salt with organic sea lettuce

Prescription:

1. Cut the fish into squares, slices or strips that can be eaten in one bite.
2. Wash all the vegetables well and cut them into small julienne strips.
3. Wash the seaweed to remove excess salt and cut it into medium pieces.
4. If the raw onion seems too strong, blanch it in water. Bring it to a boil, when it comes to a boil turn off the heat, put the onion in for 30 seconds, remove it and dry it with a clean cloth.
5. Cook the Udón or the type of noodle you use (pay attention to the cooking time indicated on the container).
6. For the vinaigrette, put all the ingredients in a jar with a lid and shake well until emulsified.
7. With the vinaigrette you can marinate the fish previously or use it last on all the ingredients.
8. Arrange the vegetables, seaweed, and fish around a deep plate or bowl and place the Udón in the center.