Salmon Poke is a variation of the traditional Hawaiian dish, “hit”. This dish combines fresh salmon with creamy avocado and green onions aromatic, all thrown into salted sauce, making it delicious and versatile. While the classic bowl of ahi poke with tuna is a popular choice, this recipe highlights another beloved still point of Hawaiian cuisine.
What is there to hit?
Poke is a traditional Hawaiian dish made by cutting raw fish into small pieces or cubes and marinating it in soy sauce and oil -based dressing. The word “poke” derives from the Hawaiian language, which means “cut into small pieces” or “cube”.
The most common version is Ahi Poke- “Ouch” which means tuna-which has a tuna of sashimi grade marinated in a sweet and savory sauce based on soy sauce and sesame oil. This tasty combination not only improves taste, but also helps to reduce unwanted fish. Poke is available in many variants, with different types of fish, vegetables and sauces and several restaurants and shops offer their creative interpretations on the plate.
The simple preparation and poke flavors that align well with Japanese tastes made it a popular dish in Japan. A similar Japanese dish called Zug It has fresh tuna or other types of marinated fish in soy sauce and Mirin, often served on steam rice. Because of his similarity with this existing Japanese dish, Poke was easily embraced by the Japanese. Today, Poke can be found not only in Japanese restaurants and coffee, but also as a common home meal.
Salmon Poke is one of the most popular variations. It can be enjoyed as a side dish, served on steam rice or added to a salad. The salmon coup often includes cubed avocado, adding a creamy consistency and extra nutrition to the dish. The sauce for our salmon stroke is simple but delicious: a garlic sesame sauce that is so tasty that it will leave you more rice and drinks.
How is salmon eaten?
Salmon poke, like other types of poke, is commonly appreciated in different ways:
- Like a bowl of rice
The salmon coup is often served on simple steam rice or even sushi rice for added flavor and consistency. This classic combination makes a satisfactory and well balanced meal. - On a salad
The salmon coup can be seasoned on various salads, such as a simple green leafy salad, algae salad or something crunchy such as cucumber or daikon salad. Since the sauce hit is tasty, no additional seasoning is needed: the sauce is perfectly staching the vegetables. - Alone
Salmon can also be appreciated as it is, making it a fantastic appetizer. Combine it to your favorite drinks, such as beer or sake, for a delicious and refreshing experience.
Ingredients and advice
- For the sauce, bring it shortly boiling to allow alcohol to evaporate; Otherwise, the sake can leave a bitter taste and a praise of overbearing alcohol in the sauce.
- If you prefer a stronger onion flavor, opt for brown onions with thin slices rather than green onions.
- Are you trying to add a little heat? Try to mix Wasabi or your favorite pepper sauce for extra kick.
- For a spicy and refreshing flavor, add a fresh lemon juice narrow just before serving.
Other recipes such as salmon affect
Fresh salmon mixture and avocado flavored with steam rice sesame
- 8 Oz raw salmon (degree sashimi)
- 1 avocado
- 2 green onions
-
Add the soy sauce and the sake to a small pot and bring to the boil. Let the mixture cool at room temperature before mixing it with the other sauce ingredients.
-
Cut the salmon and avocado into small cubes and thinly cut the green onions diagonally. Add everything in a large bowl, Marina the salmon mixture with the sauce and let it rest for at least 15 minutes.
