Recipe from Matt Oxford, owner of Wild Run Salmon.
If you don’t have some of the ingredients don’t sweat it. The main things you need are sesame oil, soy sauce, cilantro and green onions. This poke is great on soft scrambled eggs or with sticky rice. Remember poke is raw salmon and must be treated as such when serving. Note: Make sure that salmon has just been thawed–it cuts a bit cleaner when still slightly frozen.
Orginally a snack of fishermen eating their catch, Poke (sometimes written poké to aid pronunciation) is diced raw fish served either as an appetizer or as a main course popular in Native Hawaiian cuisine. For these poke bowls serve the salmon recipe below with any combination of the following:
- Base: cooked brown rice, quinoa or other grain
- Vegetables: steamed or roasted taro root from Bean Market, sauteed greens, grated radishes and carrots, sliced cucumbers and bell peppers
- Garnishes: grated ginger, lime zest, sesame seeds, chili flakes or chili oil, microgreens
By MCFM Vendors
- 3 Tablespoons tamari soy sauce or Braggs amino acids
- 3 Tablespoons coconut aminos
- 1 teapsoon sesame oil
- 1 teaspoon sesame seeds
- 1 dash mirin or rice vinegar
- Ground black pepper
- Diced jalapeño or other hot pepper to taste
- 1/2 bunch cilantro, diced
- 4 scallions, diced
- 1lb sushi-grade Keta or Sockeye salmon from Wild Run Salmon, slightly frozen (see note above)
Combine all ingredients except the salmon and garnishes in a non-reactive bowl.
Remove pin bones and skin from salmon and dice into 3/4-inch cubes. Gently mix salmon into bowl with other ingredients, cover and let sit in the fridge for an hour or so. Serve chilled with additional garnishes if desired.