Salmon Poke With Macadamia Nuts and Fried Shallots

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

Recipe GLPR1ea9fabd83e925

Appetizer

20 min

326 cal

Servings: 6

No-Cook

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Macadamia nuts are not a standard stock item at Charlotte-area stores; you'll need to make a special trip to Harris Teeter's specialty section or ALDI's international aisle, which adds friction to a weeknight dinner. At roughly $12–15 per pound, macadamias are the price driver here—expect $8–10 for nuts alone on a six-serving recipe. The stated 20 minutes ignores cooking rice and cubing raw salmon, bringing real prep to 35–40 minutes. This is a keep-it-together dish with no reheating; serve immediately after assembly. The payoff is a restaurant-quality bowl with minimal cooking skill required, fresh and bright flavors that suit Charlotte's coastal access to quality fish, and a format that works for weeknight entertaining if you plan the special ingredient run.