Skip to main content
Epicurious
Bon Appétit

Salmon Poke on Greens with Wasabi Peas

By Andy Baraghani

3.0

(5)

Image may contain Plant Food Dish Meal Salad and Vegetable
Photo by Alex Lau

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

Recipe information

  • Yield

    Serves 4

Ingredients

1 teaspoon sugar
1/2 teaspoon finely grated peeled ginger
2 tablespoons unseasoned rice vinegar, divided
2 Persian cucumbers, thinly sliced
Kosher salt
2 scallions
3 tablespoons white or dark soy sauce
1 tablespoon plus 1 1/2 teaspoons mirin
1 tablespoon plus 1 1/2 teaspoons fresh grapefruit juice
1 teaspoon fresh lemon juice
5 heads of Little Gem lettuce, cores removed, leaves separated
12 ounces fresh salmon, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup prepared wasabi green peas, crushed
Furikake (for serving)

Preparation

  1. Step 1

    Whisk sugar, ginger, and 1 Tbsp. vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.

    Step 2

    Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10–15 minutes. Drain scallion tops, then squeeze out excess liquid with paper towels.

    Step 3

    Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp. vinegar to combine. Transfer 3 Tbsp. ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 3 Tbsp. ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again. Season with more salt if needed.

    Step 4

    Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.

  2. Do Ahead

    Step 5

    Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.

TagsSaladSalmonFishSeafoodLettuceLeafy GreensVegetableCucumberMainDinnerLunchNut FreeDairy FreeGluten FreeEasyWeeknight MealsNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.