Salmon avocado poke bowl pairs well with a dry Tavel rosé .
I’ve been writing recipes with wine pairings for Wine Enthusiast over the past year and decided I should start sharing the inspiration on my blog. Enjoy!
This increasingly mainstream dish with Hawaiian roots is typically prepared with tuna; I’ve swapped it for salmon and added avocado for a silky texture and a dose of good fat. Nutritious and simple to prepare, these bowls are perfect for autumn nights when you’re starting to dream of palms trees by the sea.
Wine to Find: Dry Tavel Rosé
The wine world banged on about rosé all summer, to the point of jeopardizing consumer interest in the future. Rosé doesn’t need to be a trend, one to be embraced then discarded when Instagrammers get bored. There’s a reason regions like Provence and Tavel are considered classics. And to that point, salmon and rosé are a classic duo, even with a ponzu marinade. The ripe strawberry and watermelon overtones of a Tavel from the Rhône Valley play off the rich flavor of the fish, while the tangy mineral finish contrasts with the fat.
Serves 4
Total time: 20 mins
Ingredients
For the bowls
1 pound sashimi grade salmon, cut into ½-inch cubes
1 avocado, cubed
1/2 cup scallions, trimmed and finely chopped
1/2 cup red onion, finely chopped
1 cup shelled edamame, steamed
1 medium carrot, julienned
1 tablespoon sesame seeds, toasted
Cooked white or brown rice, served hot
Salt and pepper to taste
For the marinade
5 tablespoons soy sauce
5 tablespoons fresh citrus juice (lemon, lime, or orange)
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sesame oil
1 tablespoon fresh ginger, peeled and chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
Directions
1. In a medium bowl, whisk together marinade ingredients.
2. Add salmon, avocado, half the scallion, and red onion to marinade. Toss to coat. Taste and adjust seasoning, accounting for saltiness of soy in marinade. Refrigerate until ready to serve. (Fish will start to cook as it sits in the citrus.)
3. Divide rice between bowls. Spoon fish and avocado mixture over rice.
5. Garnish with remaining scallion, carrot, edamame. Sprinkle toasted sesame seeds on top. Serve.
CHASING THE VINE 