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Recipe

Salmon Poke

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photo: Scott Phillips

This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will have extra marinade; store in the refrigerator and use for another batch of poke or for a stir-fry.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 Tbs. Asian (toasted) sesame oil
  • 1/2 cup soy sauce
  • 2 Tbs. toban djan or other chili paste
  • 2 Tbs. yuzu kosho (optional)
  • 1/2 tsp. minced fresh ginger
  • 1/2 tsp. minced scallion
  • 1 tsp. finely grated lime zest
  • 1-1/2 lb. sushi-grade center-cut salmon fillet, cut into 3/4-inch dice (see tip)
  • 2/3 cup shaved red onion
  • 1/2 cup thinly sliced breakfast radish
  • 1/4 cup thinly sliced jalapeño
  • 2 oz. macadamia nuts, halved

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 340
      Fat (g): 38
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 23
      Cholesterol (mg): 65
      Sodium (mg): 1740
      Carbohydrates (g): 5
      Fiber (g): 2
      Sugar (g): 3
      Protein (g): 29

Preparation

In a large bowl, whisk the oils, soy sauce, toban djan, yuzu koshu, ginger, scallion, and zest. In a medium bowl, gently combine the salmon, onion, radish, and jalapeño. Toss gently with 1/4 cup of the marinade. Sprinkle with the nuts, and serve immediately.

Tip

Before you begin making the poke, put the raw salmon in the freezer for about an hour to partially freeze it. You want the salmon to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.

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