Hawaiian Salmon Poke

While catching up with my friend Ivan at Snow Monster - Westminster (Little Saigon), I asked him what foods he'll miss in SoCal after he leaves. He mentioned North Shore Poke Co. - Huntington Beach, specifically that he could get poke made with salmon instead of the usual tuna poke. Mmm. Poke. I haven't had poke in forever and the Hawaiian places around me usually just have the typical cooked dishes.

The next day, I couldn't get poke out of my mind. I bought half a pound of sashimi-grade salmon from Yama Seafood - San Gabriel. Since salmon is more delicate than tuna, taste-wise I mean, I opted to use Korean chili flakes for the spice portion instead of Sriracha. A little bit of grated ginger seemed appropriate. And a small tomato, diced, to make it more salad-like and add a little color.

Totally satisfied my craving. I even sent a photo to my friend to show him what he started. Was it really only two years ago that he moved here? And while saying our good-byes, we realized it's been 10 years since we met that long-ago summer in Wisconsin. Time flies when you're old!

One last word about poke, since you're eating the fish raw, it really is worth the splurge to buy sashimi-grade salmon. Pick up some ready-made seaweed salad to add to the mix and the dish comes together as quick as you can chop the ingredients.



Hawaiian Salmon Poke

For about 2 servings, you'll need:
1/2 lb sashimi-grade salmon, cubed
1 large shallot or 1/4 Maui or red onion, thinly sliced
2 green onions, thinly sliced
1 small tomato, diced
1/2-inch knob ginger, finely grated
1 tblsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/3 cup seaweed salad
1 tsp Korean red pepper flakes
2 tsp sesame seeds, toasted

Wash the salmon and pat dry with paper towels. Cut into 1-inch cubes. Set aside.



Thinly slice one large shallot and two scallions. Dice one small tomato. Finely grate a 1/2-inch knob of ginger. Add 1 tblsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/3 cup seaweed salad, 1 tsp Korean red pepper flakes, and 2 tsp toasted sesame seeds.



Mix thoroughly and set aside in the fridge to chill.



Or if you can't possibly wait, eat right away with some rice.



Enjoy!

Other poke recipes:
Hawaiian Spicy Tuna Poke

*****
1 year ago today,
2 years ago today,
3 years ago today, How to Bind a Quilt tutorial.
4 years ago today,
5 years ago today, Blogger Prom - Andaz West Hollywood - West Hollywood.
6 years ago today, Mi Xao Don Chay (Vietnamese Vegetarian Crispy Egg Noodles).
7 years ago today, Vanille de Patisserie - San Marino.