Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

Name: Salmon Poke With Macadamia Nuts and Fried Shallots Recipe
Total time: 20 min
Yield: 6
Ingredients: 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)

Why This Recipe 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.

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.

How to Make Salmon Poke With Macadamia Nuts and Fried Shallots

Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

Active 15 mins

Total 20 mins

Serves 4 to 6 servings

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.

This Recipe Appears In

Nutrition Facts (per serving)
256	Calories
22g	Fat
4g	Carbs
13g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	256
% Daily Value*
Total Fat 22g	28%
Saturated Fat 4g	18%
Cholesterol 31mg	10%
Sodium 302mg	13%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 13g
Vitamin C 4mg	21%
Calcium 27mg	2%
Iron 1mg	5%
Potassium 298mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)