Salmon Poke Recipe – Hawaiian Classics
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!
You will need (for 2):
- an 8 oz filet of sushi grade sockeye salmon (skin on is best)
- soy sauce
- sesame oil
- Shaoxing wine or sake
- toasted sesame seeds
- Hawaiian sea salt (Alaea, or kosher salt)
- furikake (roasted nori seasoning, available in Japanese foods at the Asian grocery)
- chives or green onion, chopped finely
Start with an 8 oz filet of wild sockeye salmon. If you can get it with the skin on, even better. Start by running a sharp knife along the bottom of the filet to remove the skin if you have it. Keep the skin for later. This is too good to just throw away.
Dice the salmon into 1 cm cubes, and put them into a large mixing bowl.
Once you’re done prepping the salmon, take that skin you set aside and put it on a sheet of foil or parchment paper, skin side down. Put it into a 350F oven until its nice and crispy.
Now back to the salmon. Dress the salmon with a drizzle of soy sauce, sesame oil and Shaoxing cooking wine. Be sure to taste, making sure to adjust the flavours as you go. For colour, add some black and white sesame seeds as well as some finely chopped chives or green onions. Finally season with a touch of salt. Today, I’m using Hawaiian sea salt. It gets its red colour from iron oxide in the clay where it’s harvested. Mix everything together then set aside to let the flavours develop.
When the salmon skin is crispy, let it cool then cut into thin strips. Now, let’s put it all together.
Simply spoon some of the poke into small bowls or nice glasses. Top with a sprinkle of some furikake, then finish with some salmon skin strips. The roasted salmon skin is a nice compliment to the raw meat and gives a good texture contrast.
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. If you’re like me, enjoy it as a side to some great bbq or on top of a bowl of rice with a raw quail egg. Oh yeah!
I hope you enjoy this recipe and have fun in the kitchen, which brings me to my question of the day:
What is your favourite raw dish?