Salmon Poke with Macadamia Nuts
Poke (pronounced poe-kay) is a popular Hawaiian dish that is taking the mainland by storm. Poke shops and food trucks are popping up all over and if they haven’t reached your city yet, don’t worry, they will.
In the meantime, you can make it at home! Since you don’t cook it, it’s a refreshing choice on those hot summer days. Since poke is made from raw fish, buy your fish the day you plan to eat it, and keep it chilled at all times. Make sure to ask the person behind the fish counter for the freshest sushi grade fish they have that day.
To make this salmon poke, start by whisking together the dressing made from soy sauce, sesame oil, green onions, and crushed red pepper. The pepper flakes can be adjusted or omitted if you’re not a fan of spicy food, but they really balance the umami flavors of the sauce and the healthy omega-3s in the salmon. Use a sharp knife to slice the fish into uniform, bite-sized cubes, then toss them with the sauce. Poke can be eaten right away, but it’ll taste best if you let it marinate in the refrigerator for about an hour.
When you’re ready to eat, sprinkle the salmon poke with chopped macadamia nuts, sesame seeds, and chopped nori (the dried sheets of seaweed that are used to make sushi rolls). The macadamia nuts are a healthier substitute for tortilla chips, have more healthy fats and fiber…and are more authentically-Hawaiian!
- ¼ cup reduced-sodium soy sauce
- 4 tsp. toasted sesame oil
- 4 green onions, thinly sliced
- ½ tsp. crushed red pepper flakes
- 1 lb. sashimi grade salmon, cut into 1-inch cubes
- 1 tbsp. toasted sesame seeds
- 3 tbsp. chopped macadamia nuts
- 1 sheet nori (seaweed), finely chopped
Here are your instructions:
Combine soy sauce, oil, green onions, and crushed red pepper in a medium bowl; whisk to blend.
Add salmon to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
Divide salmon mixture between four bowls. Top evenly with sesame seeds, macadamia nuts, and nori.
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