My poke bowl obsession is at an all-time high. I eat it at least once a week, have made very good friends with the fish guys (fish mongers?), and one hundred percent prefer to make my own poke at home. I feel like the world, or at least Southern California’s majorly crushing on poke and there’s a new poke shop popping up on every other block. And I mean, I get it, who wouldn’t want a bowl full of delicious, top notch fish, tossed with sesame seeds, onions, oil, Hawaiian salt, seaweed, and whatever else they’re throwing in there all served over piping hot white rice? Ok, there are probably a few who wouldn’t, but for the rest of us, it’s an exciting time to be a poke lover.
I’ve shared a few of my favorite ways to prepare ahi (tuna) poke (here, here) and while those will never get old, I thought it might be fun to jazz it up a bit and try something new. All the poke shops in Los Angeles have added their mainland flair to poke and I wanna do it too! I knew I wanted to do something different, yet refused to use anything but the best ingredients, so when Pernod Classic popped up on my radar, I thought, yes yes yes. Pernod salmon poke. Done deal.
I love the idea of pairing gorgeous, buttery, rich salmon with herbaceous and aromatic Pernod Classic. It adds a unique and delicious component that’s almost indescribable because of the subtle flavors and notes of star anise, fennel, chamomile, mint, and even coriander. All of which pair perfectly with salmon! I chatted with the fish guy at length about the type of salmon I should use for my poke, and what I ultimately learned was the key buzz words you should toss out are: sushi grade, raw, poke. They’ll know what’s freshest and best to use.
Pernod Salmon Poke Bowls
Makes 2 bowl
- 1 lb. fresh sushi-grade salmon, skin removed and cut into bite-sized cubes
- ¾ tsp. Hawaiian salt
- 1 tsp. toasted black sesame seeds
- 2 Tbsp. finely diced sweet onions (yellow is ok)
- 2 Tbsp. finely chopped green onions
- 2 sprigs of fresh finely chopped dill
- 1 ½ Tbsp. extra virgin olive oil (use the good stuff)
- 3 Tbsp. Pernod Classic
- 1 – 2 radishes, thinly sliced crosswise
- Slice avocado, to serve
- Cooked short grain white rice, to serve
- Sharp Kiritsuke or chef's knife
- Cutting board
- Mixing bowl
- Combine the first 8 ingredients (salmon through Pernod Classic) in a bowl and gently toss together until the salmon is evenly coated and ingredients are combined well. Let the mixture sit for at least 15 – 20 minutes before adding radishes. Gently toss to combine.
- Place hot white rice in a bowl and top with desired amount of poke. Serve with avocado and more radishes.
A huge thank you to Pernod Classic for sponsoring this post. Be sure to follow along with me all summer long for more exciting recipes, cocktails, and even entertaining tips in partnership with Pernod Classic. You can share how you use Classic by hashtagging #PernodCooking on social media!