Get in full summer mode with this refreshing recipe. Change up your standard recipe with ideas from the mix & match guide.
1 1/2 lbs. wild Alaska salmon fillet, previously frozen. Remove skin & pin bones and cut into half-inch cubes. Pat the cubed salmon dry using a paper towel.
1/2 cup green onions, thinly sliced
1/2 cup sweet or white onion, minced 1/8 -inch
2 Tbsp white sesame seeds, lightly toasted
1/4 cup poké dressing (recipe follows)
1 teaspoon honey
In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to 2 days. Makes about 4 cups.
1 Tbsp fresh garlic, finely minced
1 cup soy sauce
3/4 cup sesame oil
1/2 tsp Kosher salt
3/4 tsp red pepper flakes
Mix all ingredients together until well combined. Stir well before using. Label, date and refrigerate up to 5 days. Makes: About 2 1/4 cups.
- Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.
- It's easier to cube the salmon when it is still slightly frozen.
- Best to let the poké marinate for 30 minutes before serving.