Alaska salmon fillet, previously frozen, pin bones, skin and blood line removed, cut into half-inch cubes
1 1/2 lbs.
Green onions, thinly sliced
Sweet or white onion, minced 1/8 inch
White sesame seeds, lightly toasted
Fresh garlic, finely minced
Red pepper flakes
In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish. Store refridgerated for up to 2 days.
- Best to let the poke marinate for 30 minutes before serving.
- Defrost fish in a perforated pan (covered) overnight to drain the juce from the fish.
- For the dressing, try making with toasted sesame oil for a rich flavor. Add 1 Tbsp. of local honey for a sweet note.
The Base and Beyond
What to put in the bottom of the bowl? You can start with the classics like rice... white, brown or black. Or go greens or grains with foods like supergreens, quinoa or farro. The beauty of poke is that it also works beyond the bowl - on crostini, rice crackers, inside tacos, burritos, etc. The possibilities with poke are endless.