Ginger-Soy Salmon Poke with Crunchy Cucumber Slaw

By Sprig Originals ✓ · cooked up in Sprig

A cool, knife-and-bowl dinner that never goes near a burner: sushi-grade salmon cubes marinated in soy, rice vinegar, sesame oil and grated ginger, spooned over a crisp raft of shredded napa cabbage and cucumber with buttery avocado. Twenty minutes of chopping and stirring, no heat at any point, and it eats like something you'd pay a lot for.

Ingredients

• 1 lb sushi-grade skinless salmon fillet, very cold
• 3 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tsp toasted sesame oil
• 2 tsp finely grated fresh ginger
• 3 scallions, thinly sliced

• 4 cups napa cabbage, very thinly shredded
• 2 Persian cucumbers, halved and thinly sliced
• 1 ripe avocado, diced
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the cold salmon dry, then cut it into neat 3/4-inch cubes with a sharp knife, discarding any grey line or stray bones. Keep the cubes in a bowl in the fridge while you make the dressing.
2. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, grated ginger and about two-thirds of the sliced scallions until combined.
3. Pour two-thirds of the dressing over the salmon and fold gently with a spoon so every cube is coated. Cover and marinate in the fridge for 10 to 15 minutes — no longer, or the fish will start to firm up and turn opaque.
4. Meanwhile, toss the shredded napa cabbage and sliced cucumber in a large bowl with the remaining dressing, then divide between 4 shallow bowls.
5. Spoon the marinated salmon and its juices over the slaw, scatter over the diced avocado, remaining scallions and the sesame seeds, and serve immediately while everything is cold and crisp.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem