fish

salmon poke recipe

It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish.

In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs. But cooked? I can’t stand the stuff. I think it’s dry and foul-tasting. I have yet to taste a cooked salmon that I could call delicious. (This is a challenge for you folks now; give me a cooked salmon that can stand on its own next to some beautiful sashimi.) I groaned when I realized which fish Felix had given me because my mind was immediately sent reeling into oblivion: while I would love to serve the salmon raw, Kaimana from the top 100 had not been given an apron for his out-of-this-world tuna tartare because the judges said serving it raw showed no cooking technique. And so I was torn. I decided to bake a salmon filet but not before slicing off the fatty belly to set aside in case I got the guts to follow my instincts and make a tartare or a roll.

Alas, a big FISH FAIL for me in that challenge. I went against my intuition and served the judges something I myself would hate to eat—breaded baked salmon and rice—while leaving the beautiful salmon belly to rot on the side of the Boos block.

After that day, I learned to never again doubt my instincts, always cook what I love, and not worry so much about what the judges wanted. I figured that if I followed my palate, I would fare better because I’d actually believe in my dishes and have pride in what I put on the plate.

As an “in your face” to salmon, I recently made salmon poke to not only redeem my crappy salmon dish but also to avenge for Kaimana’s raw audition dish. My poke was only a fraction of his tuna’s goodness, but I enjoyed eating it all the same. Obviously you can use ahi tuna in lieu of the sashimi grade salmon—ahi tuna is more common to this dish anyway—but I wanted to put a twist on the tradition.

Poke (pronounced POH-kee) is a common raw fish salad eaten in Hawaii where the fish are super fresh and therefore celebrated. I like to eat my poke on sheets of nori (seaweed), won ton crisps, or sesame crackers. It’s super easy to make and delicious and healthy. The only downside is you’ll have to splurge a little bit to buy the fish but you’ll still be saving lots of dollars making it at home rather than ordering it in a restaurant. Just remember to use a very sharp knife to cut the fish, and employ a clean single slice as to not butcher the beautiful piece of fish you’d just spent $$ on. And remember if the Blind can [not] Cook it, so can you.


Recipe: Salmon Poke

Ingredients

  1. 1 lb. sashimi grade salmon, cubed
  2. 1/2 c. Soy sauce
  3. 3/8 c. Chopped scallion
  4. 1 tbsp. Sesame oil
  5. 1/2 tbsp. Toasted sesame seeds
  6. 1/2 tbsp. Crushed red pepper
  7. 1/2 tbsp. seaweed seasoning

Instructions

  1. In a med. Bowl, combine all ingredients and mix well. Cover and refrigerate for at least 2 hrs. Before serving.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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