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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Too many ingredients!
Using fresh caught ahi from the Big Island Hawaii, is a great start. I used this recipe and found it a little too salty, but that is an easy adjustment for next time. I am looking forward to making it again, this recipe is worth keeping.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?