Poke is a popular Hawaiian dish made with raw or slightly seared fish like tuna, or in this case, salmon. The fish is cubed and tossed together with a light soy seasoning with sesame and seaweed. It's very refreshing and extremely delicious. Here's a version that I make with wild sockeye salmon from Canada. Enjoy!
Wild sockeye salmon
8 Ounce, dice into 1-cm cubes (Skin on)
White sesame seeds
Black sesame seeds
Kosher salt/Alaea salt
For the garnish
1 Teaspoon, chopped finely
1. Preheat the oven at 350 degrees F.
2. On a chopping board, run a sharp knife along the bottom of the salmon filet to remove the skin.
3. Put the skin on a sheet of foil or parchment paper, skin side down. Let it sit in the oven until its nice and crispy.
4. Dice the salmon into 1 cm cubes, and put them into a large mixing bowl.
5. Dress the salmon with soy sauce, sesame oil and Shaoxing cooking wine. Adjust the flavors accordingly. For the color, add some black and white sesame seeds, finely chopped chives or green onions.
6. Season with the Hawaiian sea salt. Mix everything together and set aside to let the flavors develop.
7. When the salmon skin is crispy, let it cool and cut into thin strips.
8. Spoon some of the poke into small bowls, sprinkle some furikake, and finish it off with some salmon skin strips.
Salmon poke is the perfect starter and can easily be made into an elegant party appetizer by putting into little fried wonton cups or mini temaki rolls.
It can also be served as a side to some barbecue or with rice.
Things You Will Need
To roast the salmon skin:
1. Sheet/foil/parchment paper