Salmon Poke Recipe - Hawaiian Classics
|Wild sockeye salmon||8 Ounce, dice into 1-cm cubes (Skin on)|
|Soy sauce||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Shaoxing wine/Sake||2 Teaspoon|
|White sesame seeds||1⁄2 Teaspoon|
|Black sesame seeds||1⁄2 Teaspoon|
|Kosher salt/Alaea salt||1 Teaspoon|
|For the garnish|
|Chives/Green onions||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.
1. Sheet/foil/parchment paper
Calories 136 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 35.7 mg11.9%
Sodium 668.5 mg27.9%
Total Carbohydrates 2 g0.5%
Dietary Fiber 0.12 g0.5%
Sugars 0.2 g
Protein 13 g25%
Vitamin A 4.7% Vitamin C 1.8%
Calcium 1.1% Iron 2.4%
*Based on a 2000 Calorie diet