Hawaiian Poke Salad with Wonton Chips

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So last week Jenn asks me if I have ever had Poke Salad. Being Asian and a sushi/sashimi lover, I thought that was a weird question, because of course I have. And my awesome reaction was “Yeah, hasn’t everyone?”. Apparently not….awkward… Anyways, she said she wanted to try it, and I told her to order it whenever she goes out again. But then we figured it would be better if I just made it and we put it up on here, so here it is.

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Ingredients

  • Ahi Tuna (1-2lbs)
  • 3 Green Onions chopped
  • 1 White/Red Onion julienned
  • 1/4 tsp Fresh Ginger grated
  • 1/2 cup Soy Sauce
  • 1 tsp Sesame Oil
  • Chili Flakes to taste
  • Wonton Skins (thick)

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Instructions

  • Cut the Ahi into small cubes (1/2 inch), put in bowl, and refrigerate for ~30 min
  • Mix the onions, green onions, ginger, soy sauce, sesame oil, and chili flakes in a bowl
  • Refrigerate the mix for ~30 min
  • Deep fry the wonton skins until crisp and golden brown
  • Take the 2 bowls out of the refrigerator and mix the tuna into the sauce
  • Serve with the fried wonton skins

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I topped it with a seaweed salad I got from a local Asian market for color.

Halibut with Lemon Butter

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So like I said yesterday, I would also post the halibut I made for Jenn for our anniversary. It was a halibut filet on a bed of wilted spinach and tomatoes.  It was topped with lemon butter and surrounded with fried shallots.  I got the recipe from here.

Ingredients and instructions for Lemon Butter:

  • Mix 1/2 stick room temp butter with 1tbsp lemon juice
  • Add a little salt, pepper, and lemon zest

Ingredients for halibut:

  • 1/4 cup EVOO
  • 2 tbsp of lemon juice (I just squeezed a 1/2 lemon though)
  • Salt and Pepper
  • 2-3 cloves of garlic minced/smashed
  • Shallots cut into rings

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Instructions

  • Mix the EVOO, lemon juice, salt, pepper, and garlic
  • Marinate and coat the halibut and let stand for 15 minutes
  • On med-high heat add EVOO to a saucepan and fry the shallots until crisp
  • In a skillet on med-high heat, take the halibut from the marinade and sear on both sides for ~3 minutes
  • Plate the halibut (I put it on a bed of spinach and tomatoes) and top with lemon butter
  • Surround with shallots and dig in!

Asian Broiled Salmon

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So thanks to this blog, I decided to cook something that I never do – cook salmon.  Not because it is too difficult or anything, just for some reason I don’t cook salmon.  I guess I would sum it us as cooked salmon isn’t my favorite fish, and it’s not something I would ever order.  I usually only get it in sushi/sashimi form. But these are new days and new times, so I thought I would give it a try.

Ingredients (agin, measurements are complete guesses)

  • 1 1/2 cups soy sauce
  • 2 tsp of sesame oil
  • 3 tbsp rice vinegar
  • Juice of 1 lemon
  • chili flakes to taste
  • 1/8 cup of honey (more/less depending on how sweet you like it)
  • 2 cloves minced garlic
  • Dash of ground ginger
  • Salmon filets
  • Green onions and cilantro for garnish

So I mixed the first 8  ingredients in a bowl and then I poured it over the salmon filets in a bag to let it marinate.  Let it marinate somewhere between 30 minutes and 2 hours.  Place the salmon filets on an aluminum foiled baking pan and broil on high for about 8-10 minutes.  Then I placed it on a bed of wilted spinach and garnished with finely chopped green onions and cilantro.  The green onions and cilantro definitely added flavor to it, so its not solely for looks.  In the end I was pretty pleased with myself and would definitely make it again (or shocker, maybe some other type of salmon…).  It was also one of the healthier meals I prepared considering my other posts lol.  Anyways, it was fun to venture out a bit and try something new and I am glad I did.  I hope you enjoy it too!