Salmon Teriyaki Poke
By Matthew FairmanPublished on February 21, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
Before You Begin
This recipe was inspired by the Teriyaki Salmon and Avocado in Martha Cheng’s The Poke Cookbook: The Freshest Way to Eat Fish (2017). Freshness is key when serving fish raw. The flesh of raw salmon should appear moist and shiny; feel firm to the touch (the flesh should spring right back when pressed); and smell clean, not fishy. Notify your fishmonger that you plan to serve the fish raw and inquire about its freshness. Try to have the fishmonger slice and skin a center-cut fillet of salmon to order that has little to no thin belly attached, since it can be unpleasantly chewy and fatty when eaten raw. We call for farm-raised salmon because wild-caught salmon can be prone to parasites; it must be commercially frozen to the Food and Drug Administration’s standards to be safe for raw consumption. Serve this poke as a snack or an appetizer, or make it a meal by serving it over warm rice. Furikake is a 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. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- 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.
- 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.)
Time
40 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 increasingly popular across the rest of the United States. We looked to simple, classic versions from Hawaii for inspiration for our recipe. This Salmon Teriyaki Poke was inspired by a recipe for Teriyaki Salmon and Avocado in Martha Cheng’s The Poke Cookbook: The Freshest Way to Eat Fish (2017). The success of the recipe rests on a foundation of fresh, rich, clean-tasting salmon. We dressed our salmon with a simple, savory-sweet teriyaki sauce made by microwaving a mix of soy sauce, mirin, sugar, garlic, and ginger. Toasted sesame oil added roasty depth while scallions, diced cucumber, and Fresno chile added pungency, texture, and spice. Finishing with a garnish of furikake (a multitextured Japanese seasoning blend commonly containing dried seaweed, bonito flakes, and sesame seeds) layered on various textures and gave us an easy, all-in-one ingredient for boosting the umami in our salmon teriyaki poke.
Before You Begin
This recipe was inspired by the Teriyaki Salmon and Avocado in Martha Cheng’s The Poke Cookbook: The Freshest Way to Eat Fish (2017). Freshness is key when serving fish raw. The flesh of raw salmon should appear moist and shiny; feel firm to the touch (the flesh should spring right back when pressed); and smell clean, not fishy. Notify your fishmonger that you plan to serve the fish raw and inquire about its freshness. Try to have the fishmonger slice and skin a center-cut fillet of salmon to order that has little to no thin belly attached, since it can be unpleasantly chewy and fatty when eaten raw. We call for farm-raised salmon because wild-caught salmon can be prone to parasites; it must be commercially frozen to the Food and Drug Administration’s standards to be safe for raw consumption. Serve this poke as a snack or an appetizer, or make it a meal by serving it over warm rice. Furikake is a 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. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- 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.
- 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.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments