PROGRAMMING NOTE: ‘Stories of Hope: Facing Breast’ cancer airs on WGN at 7PM tonight

Lunchbreak: Citrus salmon poke salad, prepared by FireFin Poke Shop chef Rodelio Aglibot

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Rodelio Aglibot

FireFin Poké Shop
10 S. LaSalle Street
Chicago
www.firefinpoke.com

-set to open the week of May 23rd

Citrus Salmon Poke Salad

Base YMCA
(Yuzu, Miso, Carrot, Aioli)

Ingredients:
1/2 cup  (4.41 oz) white organic miso
5 tsp (.882 oz) coconut oil
a little over 3 Tbs (1.76 oz) jumbo carrots, minced
2 1/2 tsp (.441 oz) fresh ginger, minced
2 1/2 tsp (.441 oz) sesame oil
2 Tbs (1.06 oz) pure wildflower honey
1 1/4 tsp (.22 oz) yuzu, juice only
a little over 3 Tbs (1.76 oz) rice vinegar

Directions:
Finely grate carrots, ginger. Place all ingredient in a bowl and whisk.

Bowl Citrus Salmon Poke Salad

Ingredients:
about 2 1/5 Tbs (35 g or 1.23 oz)   Lettuce Mix
about 5 Tbs or 2.65 oz (75 g) Alaskan wild salmon - cubed
1 Tbs (15 g or .529 oz) shaved red onion squeezed dry
5 tsp (25 g or .882 oz) quartered lengthwise cucumber sliced 1/4" thick
1 Tbs (15 g or .529 oz) whites, only green onion sliced 1/4" thick
1 tsp (5 g or .176 oz) tobiko
1 tsp (5 g or .176 oz) hijiki
About 1/2 tsp (2 g or .071 oz) Lemon Zest
2 Tbs (30 g or 1.06 oz) cherry heirloom tomatoes
a little over 3 Tbs (50 g or 1.76 oz) Miso, Carrot, Aioli) Base YMCA
1 tsp (2 g or .071 oz) hijiki
1 tsp (2 g or .071 oz) daikon sprout kaiware

Directions:

FOR THE POKE
Place bowl on digital scale and tare the weight. Add fish and vegetables according to weight specifics. Add sauce according to weight specifics. Gently toss being careful not to break or smash fish.

FOR THE BASE

In a bowl add base (salad, noodles or rice) according to spec above. Set aside until plating.

TO FINISH
Layer the poke on top of the base. Finish with sprinkling the garnish on top of the poke. Place top on container and seal.

 

AHI TUNA POKE

Sesame Soy Dressing

1 tbs   minced ginger

1 tbs   minced garlic

1 cup soy sauce

1 tsp chili oil

3 tbs   water

¼ cup sesame oil

1 tsp   sugar

 

PER ORDER

2 oz  avocado puree on the plate

3 oz    ahi tuna, #2+ diced

1 oz    red onion, small diced

1 oz    scallions, chopped

  • Mix well in a bowl
  • Place on top of avocado
  • Spread evenly
  • Garnish w diced cucumbers
  • 2 tsp sesame-soy dressing, on the side in packets or served frozen on plate
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.