Salmon Teriyaki Poke

Amarante

Mon, Feb 19 2024, 12:46 pm

I served this an appetizer so it was more than 4 servings. Since the salmon is raw, you do want to use very good quality salmon as you would for sushi

Salmon Teriyaki Poke

Excerpt From: America's Test Kitchen - The Complete Cook's Country TV Show Cookbook

Why This Recipe Works Poke (“poh-KAY”) translates from Hawaiian as “to cut or slice into pieces” and refers to a raw fish salad that’s become popular across the rest of the United States. Our recipe was inspired by one in Martha Cheng’s The Poke Cookbook: The Freshest Way to Eat Fish (2017). The success of this recipe rests on a foundation of fresh, rich, clean-tasting salmon. We dressed the salmon with a savory-sweet teriyaki sauce. Toasted sesame oil added roasty depth, while scallions, diced cucumber, and Fresno chile added pungency, texture, and spice. A final garnish of furikake (a Japanese seasoning blend) boosted the umami.

SERVES 4

This recipe was inspired by the Teriyaki Salmon and Avocado in Martha Cheng’s The Poke Cookbook: The Freshest Way to Eat Fish (2017). You can serve this poke as a snack or an appetizer, or you can make it a meal by serving it over warm rice.

3 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 pound skinless farm-raised salmon, cut into ¾-inch cubes
1 small avocado, halved, pitted, and cut into ½-inch pieces
¼ English cucumber, cut into ½-inch pieces (½ cup)
3 scallions, white and green parts separated and sliced thin on bias
1 Fresno chile, stemmed, halved, seeded, and sliced thin
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
Furikake (optional) - couldn't find so based on google I subbed sprinkling with toasted sesame seeds an sea salt.

1. Microwave soy sauce, mirin, sugar, ginger, and garlic in bowl until steaming, 30 to 60 seconds. Stir to dissolve sugar. Refrigerate until no longer warm, about 15 minutes.

2. Gently combine salmon, avocado, cucumber, scallion whites, Fresno chile, oil, salt, and soy sauce mixture in large bowl using rubber spatula. Serve, sprinkled with furikake, if using, and scallion greens. (Poke can be refrigerated for up to 24 hours.)

Furikake

Furikake is a multitextured Japanese seasoning blend that comes in many styles. We recommend using a blend containing dried seaweed (nori and/or kombu), bonito flakes, and sesame seeds. Look for it at an Asian market, in the Asian section of the grocery store, or online. It’s great sprinkled over rice, eggs, and popcorn.

Last edited by Amarante on Fri, Mar 22 2024, 4:06 pm; edited 1 time in total