Salmon isn't a Hawaiian fish, but it's still great in poke, the Hawaiian raw-fish salad. Because of its fattier texture and more robust flavor, salmon can stand up to some stronger mix-ins at the poke bar.
Why It Works
- Sweet onions provide flavor without pungency or heat.
- Crunchy macadamia nuts complement the tender, fatty texture and flavor of raw salmon.
- Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture.
- Yield:Serves 4 to 6 as an appetizer, or 2 to 3 as a main course with steamed rice
- Active time: 15 minutes
- Total time:20 minutes
- 1 tablespoon (15ml) vegetable or canola oil
- 1/2 cup roughly chopped macadamia nuts (about 2.5 ounces; 70g)
- 12 ounces (340g) raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes
- 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
- 1 scallion, thinly sliced
- 1 teaspoon (about 3g) white or black sesame seeds, or a mix
- 2 tablespoons store-bought or homemade fried shallots (about 1/2 ounce; 15g)
- 4 teaspoons (20ml) soy sauce, more or less to taste
- 2 teaspoons (10ml) toasted sesame oil, more or less to taste
- 1 teaspoon (5ml) chili garlic sauce, more or less to taste
- Kosher salt
- Steamed rice (if eating as a meal)
Heat vegetable oil and macadamia nuts in a small skillet over medium heat. Cook, tossing and stirring frequently, until nuts are golden brown on most surfaces, about 5 minutes. Transfer to a paper towel–lined plate and allow to cool for 5 minutes. Transfer to a large bowl.
Add salmon, onion, scallion, sesame seeds, shallots, soy sauce, sesame oil, and chili garlic sauce to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, or chili garlic sauce as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.