Poké is all the rage in foodservice these days.
Makes about 4 cups (28 oz wt.)
- 1 1/2 pounds Alaska Sockeye Salmon fillet, previously frozen, pin bones, skin, and blood line removed, cut into half-inch cubes
- 1/2 cup (1 1/2 oz. wt.) green onions, thinly sliced
- 1/2 cup (2 oz wt.) sweet or white onion, minced 1/8-inch
- 2 tablespoons white sesame seeds, lightly toasted
- 1/4 cup Poke Dressing (recipe follows)
In a stainless steel bowl combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to one day.
- Best to let the Poke marinate for 30 minutes before serving.
- Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.
Makes about 2 1/4 cups (18 fl oz.)
- 1 tablespoon fresh garlic, finely minced
- 1 cup soy sauce
- 3/4 cup sesame oil
- 1/2 teaspoon Kosher salt
- 3/4 teaspoon red pepper flakes
Mix all ingredients together until well combined. Stir well before using.
Label, date and refrigerate up to 5 days.
- Try making with toasted sesame oil for a rich flavor.
- Add 1 tablespoon of local honey for a sweet note.