Beet Kvass Salmon Poke

Beet Kvass Poke with Verlasso Salmon

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen in partnership with Verlasso and FOH. 



POKE

INGREDIENTS

  • 2 ea. 6 oz. Verlasso salmon filets
  • 1-2 cups Beet kvass (or enough to cover)

METHOD

  1. Marinate filets in beet juice overnight.
  2. Strain liquid and dice right before serving.

POKE MARINADE

INGREDIENTS

  • 1 cup Soy sauce
  • 1/2 cup Beet kvass
  • 1 tbsp. Rice vinegar or lime juice
  • 1 tsp. – 1 tbsp. Sesame oil (or to taste)
  • 1 ea. Sprig of green onion, finely sliced
  • 2 ea. Garlic cloves, minced
  • Splash of soy sauce
  • 1 tbsp. Toasted sesame seeds

METHOD

  1.  Combine all together and let sit over night.

LOMI LOMI

INGREDIENTS

  • 1 ea. 4 oz. Verlasso salmon filet, 2 days cured (salt, sugar) brunoise
  • 2 ea. Romano tomatoes, brunoise
  • 1 ea. Shallot, brunoise
  • 1 tbsp. Cilantro, chopped
  • 1 ea. Avocado, sliced thin length wise

METHOD

  1. After cure, rinse and dice salmon.
  2. Toss with ingredients up to cilantro.
  3. Slice avocado and place on cater wrap.
  4. Gently place a line of lomi lomi down middle.
  5. Roll into roulade. Refrigerate and slice cold as desired.

POI

INGREDIENTS

  • 1 ea. Taro/ Purple Yam
  • 2 oz. Butter
  • Water/ fish or vegetable stock (enough to cover)
  • 1 tsp. Fish sauce

METHOD

  1. Peel and cook yam.
  2. Puree with butter, fish sauce, and enough liquid to achieve desired consistency.
  3. Salt to taste.


PLATING METHOD

“I prefer to mix the protein with the poke marinade right before serving.” – Chef Mikel Anthony

  1. Toss with a little furikake of choice (Japanese rice seasoning) and some seaweed salad.
  2. Finish with some Fresh Origins micro shiso.

This post brought to you in partnership with Verlasso Salmon.