SALMON POKE

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SERVES 2

8 oz. Salmon, no skin, pin bones removed
1 Tbsp. Brown Sugar
1 tsp. Salt 1 ea. Sweet Potato
1 Tbsp. Shoyu ¼ tsp. Turmeric
1 tsp. Black Sesame Seed
1 tsp. White Sesame Seed
½ tsp. Mustard Powder
1 tsp. Mild Chili Powder
2 Tbsp. Coconut Milk

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-Preheat oven to 350F

-Mix Salt and Brown Sugar in a small bowl and coat Salmon in mixture.

-Allow Salmon to sit in the bowl, covered and refrigerated, overnight.

-Peel Sweet Potato and medium dice, place into a small bowl, cover with oil and Salt. Place onto a baking sheet and bake for 18-20 minutes.

-Once the Sweet Potato is tender, transfer to a small container and chill overnight.

-Remove Salmon from refrigeration and rinse cure o gently under cold running water.

-Dry off Salmon and cut into medium dice, about the same size as the Sweet Potato.

-In a medium bowl, place diced Salmon and Sweet Potato, add the remaining ingredients and gently mix. Taste and adjust salt if needed. Serve with short grain rice or spicy greens as a salad.