Salmon Poke Wtih Macadamia Nuts & Fried Shallots
Courtesy of Serious Eats
Serves: 4 to 6 servings
Prep Time: 5 mins
Cook Time: 5 mins
Ingredients
1 tablespoon (15 ml) vegetable or high smoke point oil
1/2 cup roughly chopped macadamia nuts (about 2.5 ounces; 70 g)
12 ounces (340 g) raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes
3 ounces (85 g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, thinly sliced
1 teaspoon (about 3 g) white or black sesame seeds, or a mix
2 tablespoons store-bought or homemade fried shallots (about 1/2 ounce; 15 g)
4 teaspoons (20 ml) soy sauce, more or less to taste
2 teaspoons (10 ml) toasted sesame oil, more or less to taste
1 teaspoon (5 ml) chili garlic sauce, more or less to taste
Kosher salt
Steamed rice (if eating as a meal)
Direction
Heat oil and macadamia nuts in a small skillet over medium heat. Cook, tossing and stirring frequently, until nuts are golden brown on most surfaces, about 5 minutes. Transfer to a paper towel–lined plate and allow to cool for 5 minutes. Transfer to a large bowl.
Add salmon, onion, scallion, sesame seeds, shallots, soy sauce, sesame oil, and chili garlic sauce to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, or chili garlic sauce as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.
