Chef Waldy Malouf
Apple Pie Bakery Cafe
Culinary Institute of America
Hyde Park, N.Y.
Poke, a cubed raw fish preparation, originated in Hawaii but has quickly expanded into the mainland at fast-casual concepts dedicated to the dish. At the Apple Pie Bakery Cafe at the CIA’s campus in Hyde Park, chef Malouf builds a meal-in-a-bowl around poke, layering quinoa and farro with salmon cubes and adding edamame, pickled cucumber and other condiments as garnishes. An Asian-accented sauce ties the ingredients together.
4 oz. homemade or good quality mayonnaise
¼ cup light soy sauce
¼ cup rice wine vinegar
1 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
1 tsp. red pepper flakes
1 tsp. freshly grated ginger
2 cups cooked quinoa
1 cup cooked faro
18 oz. sashimi-grade salmon fillets, cut into cubes
1 cup cooked edamame
1 cup sliced pickled cucumber
1 cup thinly sliced daikon radish
¼ cup cilantro leaves
¼ cup chopped scallions
1. In bowl, whisk together mayonnaise, soy sauce, vinegar, fish sauce, lime juice, red pepper flakes and ginger. Blend well and set sauce aside.
2. In large bowl, mix quinoa and faro with 3 tablespoons sauce. In another bowl, toss salmon with remaining sauce. Cover tightly and chill for at least 1 hour.
3. Into each of six shallow bowls, spoon ½ cup seasoned grains. Top grains with 3 ounces salmon. Divide edamame, cucumber, radish, cilantro and scallions among the bowls. Serve immediately.
Photo courtesy of Culinary Institute of America