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.
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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.
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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