Burn Bites | Sweetfin's Hamachi Poke

With temperatures steadily on the rise, the idea of slaving away over a hot stove to cook a homemade meal is becoming less and less desirable. Then again, when is it ever? Certainly not now that Summer has finally arrived; you have far better things to do with your time. Nevertheless, you cannot go hungry. Insert poké - a delicious raw-fish-based dish (think sushi, sans rice) combined with other equally fresh and flavorful ingredients. Commonly referred to as "Hawaiian Soul Food," take one trip to the islands and you will understand why the locals are so in love. Not prepared to travel quite so far? You're in luck! Word about good food spreads fast these days and a few of our friends have already opened their own poké mecca right here in Los Angeles.

Just a few short blocks from Santa Monica pier lies Sweetfin. This quick-fix, Chipotle style eatery offers customizable, fresh poké bowls that are made to order and absolutely divine. Choose from a variety of fish, toppings, and special sauces house-made by Chef Dakota Weiss before digging in to your bowl of 100% healthful bliss....OR try the bowl below on for size. Upon hearing that Trainer Nick Malizia was already a huge fan, the owners of Sweetfin were kind enough to share one of Chef Dakota's tasty poké recipes with us!

What You'll Need:

For the poke  -

1 ½ Hamachi Loin (bloodline removed and diced into 1/2 in. cubes)

1 Bunch Baby Carrots (mixed colored, washed, peeled and julienned)

¼ Sugar Snap Peas (julienned)

Fresh Mint Leaves (about 10 - chopped, saving some for garnish)

½ Shallot (finely chopped)

Zest of 1 Lime

3 Green Onions (chopped)

1 T Toasted Mixed Sesame Seeds (black and white)

½ c. Toasted Coconut

Pinch Himalayan Salt

For the sauce -

½ c. Fresh Carrot Juice

¼ in. Piece Ginger (add to the juicer while juicing carrots or peel and finely chop)

3 ½  T Fresh Lime Juice

1 ½ T Fish Sauce

1 T Rice Vinegar

1 T Mirin

1 T Sesame Oil

1 T Sriracha Sauce

How to Make It Happen:

Place poke ingredients into a bowl and toss lightly. Mix sauce ingredients in a separate bowl, stirring vigorously until well combined. Drizzle sauce over poke, making sure to coat all ingredients equally. Serve alone or over a bed of steamed rice or kelp noodles. 

BURN bites: sriracha lime salmon + spicy garbanzo bean salad

While Summer may be coming to a close, the heat does not seem to be letting up. This makes deciding whats for dinner especially difficult, as above average temperatures tend to suppress culinary creativity and diminish ones desire to spend any time in the kitchen.  The solution? Fight fire with fire

Sriracha Lime Salmon* is full of flavor and takes only 20 minutes to prepare (this has been tested and proved). When paired with Burn's Spicy Garbanzo Bean Salad, you can create a delicious, fat burning meal that will satisfy your tastebuds and beat the heat in less than 30 minutes!

What You'll Need :

For the salmon-

  • Juice and zest of 1/2 lime
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons tsp sriracha sauce
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 lbs pounds salmon fillet, skin removed
  • 2 tablespoons coarsely chopped cilantro

For the salad-

  • 1 can reduced sodium garbanzo beans
  • 1/2 container (6oz) baby heirloom tomatoes
  • 1 cup red onion, finely chopped
  • 4 persian cucumbers, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tsp minced garlic
  • 1tbs extra virgin olive oil
  • 1/2 tbs white balsamic vinegar
  • 3 tps sriracha
  • 1/2 cup freshly chopped cilantro
  • salt and pepper to taste

How to Make It Happen:

Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Bake salmon until cooked through and flaky (approx. 15 minutes), then sprinkle with cilantro and serve.

While salmon is baking, rinse and drain garbanzo beans.  Place beans in bowl and add remaining chopped vegetables. In a small, separate bowl, combine olive oil, garlic, sriracha, salt and pepper - mix vigorously then drizzle over salad.

Nutritional Breakdown-

Siracha Lime Salmon - 220 calories per serving (serves 4)

Spicy Garbanzo Bean Salad - 125 calories per serving (serves 6)

*The recipe for Siracha Lime Salmon has been adapted from It's All Good, a cookbook by Gwyneth Paltrow