This salmon poke bowl epitomizes Alia Dalal’s approach to food. It’s satisfying, healthy, and hits you with flavor from every direction.
8 ounces King salmon, skin removed, cut into ½ inch cubes Available In Our Premium Subscription Box
⅔ cup red wine vinegar
3 tablespoons maple syrup, divided
15 radishes, thinly sliced
1 kabocha, butternut, or acorn squash, cut into cubes
1-2 tablespoons sunflower oil
1 tablespoon soy sauce
½ teaspoon kelp or nori flakes
½ teaspoon honey
3 scallions, thinly sliced and divided
1 teaspoon toasted sesame oil, divided
3 cups purple cabbage, sliced
3 tablespoons rice vinegar
2 teaspoons sesame seeds
1 cup cooked sushi rice
Garnish, such as sliced avocado or sesame seeds (optional)
Add vinegar, 2 tbsp maple syrup, and 1 teaspoon salt to a small mason jar and shake to combine. Add radish slices (make sure vinegar mixture covers them). Let sit 1 hour in the refrigerator.
Preheat oven to 425° F. On a parchment-lined sheet tray, toss squash, 1 tbsp maple syrup, sunflower oil, and salt to taste. Roast until tender and golden, about 25-35 minutes.
Toss salmon with soy sauce, kelp flakes, honey, 1 sliced scallion, and ½ tsp toasted sesame oil. Chill in the fridge for 10 minutes.
MAKE CABBAGE SLAW
In a large bowl, combine cabbage, rice vinegar, ½ tsp toasted sesame oil, salt to taste, and massage lightly to break down cabbage. Garnish with 2 sliced scallions, and sesame seeds.
ASSEMBLE POKE BOWL
Add rice to a large bowl and place salmon, cabbage slaw, roasted squash, pickled radishes, and garnishes of your choice.