Sustainable Pairing: Salmon Poke Bowl

Once again, we’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Salmon Poke, another sustainable pairing featuring fresh farm-to-table ingredients. Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. Try out this recipe, and, by using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain.

1 salmon filet, sustainably-caught, skinned and diced
2 avocados, thinly sliced
1 zucchini, diced
1 yellow squash, diced
1 cup District 7 Chardonnay
3 tablespoons butter
1 butternut squash, peeled and diced
1 ounce dulse seaweed
4 ounces Wakame seaweed
6 cups rice, cooked
½ cup pumpkin seeds, toasted

Instructions: Mix the raw salmon with poke sauce and marinate in refrigerator until ready to assemble bowls. Sauté zucchini and squash in butter until tender. Add District 7 Chardonnay and cook over medium heat until reduced by 80%. Combine cooked rice with vegetables. Scoop Rice into bowl and garnish with salmon, seaweed, squash, avocado and chili aioli.

Poke Sauce
1 cup soy sauce
1 teaspoon ginger, minced
1 teaspoon garlic, minced
¼ cup sugar
1 lemon, zested
1 cup orange juice
1 teaspoon sesame oil
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

Pulse all ingredients in food processor.

Chili Aioli
2 cups mayonnaise
¼ cup chili flakes, toasted
¼ cup pumpkin seeds, toasted
½ cup sweet chili sauce
1 cup orange juice

Combine all ingredients and blend until smooth.