Salmon Poke With Macadamia Nuts and Fried Shallots
Recipe GLPR1ea9fabd83e925
A refreshing and elegant raw salmon poke bowl featuring sashimi-grade salmon cubes tossed with a savory umami sauce, topped with crunchy roasted macadamia nuts and crispy fried shallots. This quick 20-minute dish celebrates clean flavors and is perfect served over steamed rice or as a standalone appetizer.
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Ingredients
12 ounces Sashimi-grade salmon, cut into 1/2-inch cubes
½ cup Macadamia nuts, roughly chopped
3 ounces Sweet onion such as Maui or Vidalia, cut into 1/4-inch dice
1 Scallion, thinly sliced
1 teaspoon Sesame seeds (white, black, or mixed)
2 tablespoons Fried shallots, store-bought or homemade
4 teaspoons Soy sauce
2 teaspoons Toasted sesame oil
1 teaspoon Chili garlic sauce
Kosher salt
Steamed rice (optional, for serving)
Directions
Prepare the sashimi-grade salmon by cutting it into uniform 1/2-inch cubes. Handle gently to maintain integrity and keep chilled until ready to use.
Dice the sweet onion into 1/4-inch pieces and thinly slice the scallion, keeping the white and light green parts separate from darker green tops if desired.
In a small bowl, whisk together the soy sauce, toasted sesame oil, and chili garlic sauce until well combined. Adjust seasonings to taste.
Place the cubed salmon in a medium mixing bowl. Pour the sauce mixture over the salmon and gently fold to coat evenly, being careful not to break the pieces.
Add the diced sweet onion and most of the scallion slices (reserve some for garnish) to the salmon. Fold gently to combine.
Taste the poke and season with kosher salt as needed. Let rest for 2-3 minutes to allow flavors to meld.
Divide the salmon mixture among serving bowls. Top generously with chopped macadamia nuts, fried shallots, sesame seeds, and reserved scallion slices.
Serve immediately alongside steamed rice if desired, or enjoy on its own as an appetizer.
