Salmon Poke

By Marcus Samuelsson |

Poke is a huge food trend right now, and I absolutely love how fresh and delicious it is. We are serving a version of this Salmon Poke at several of our restaurants right now.

Ingredients

FOR THE POKE MARINADE

●      8 ounces extra virgin olive oil

●      2 ounces Toban Djan

●      2 ounces Yuzu Kosho

●      3 ounces sesame oil

●      1 teaspoon ginger, minced

●      1 teaspoon scallion, minced

●      8 ounces soy sauce

●      Zest of 2 limes

FOR THE POKE

●      3 ounces salmon, diced

●      1.5 teaspoon (0.25 oz.) grated red onion

●      1.5 teaspoon (0.25 oz.) breakfast radish, sliced length wise

●      1/3 teaspoon (0.05 oz.) jalapeno, sliced into thin rounds

●      2 tablespoons poke marinade

●     1.5 teaspoon (0.25 oz.) macadamia nuts, roasted and roughly chopped

Directions

1.     For the Marinade: In a large bowl combine all ingredients and whisk together until combined.

2.     For the Poke: In a medium size bowl, gently mix together the salmon, radish, onion, and jalapeno with the marinade dressing. Layer 1/3 of the salmon poke with 1/3 of the nuts, repeating until all ingredients are used.