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Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

Salmon Poke with Macadamia Nuts and Fried Shallots

There's something so comforting about a fresh bowl of poke, isn't there? It takes me back to those sunny days by the beach, enjoying the ocean breeze and the incredible flavors of the sea. This Salmon Poke with Macadamia Nuts and Fried Shallots is not only a feast for the eyes but also a breeze to whip up in your kitchen! Perfect for a quick lunch or a light dinner, this recipe is sure to become a favorite.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Dinner, Lunch
Cuisine: Hawaiian, Seafood
Ingredients Method Notes

Ingredients
  

For the Poke
  • 1 lb fresh salmon skin removed and diced
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup macadamia nuts chopped
  • 1/2 cup fried shallots
  • 1 medium avocado diced
  • 2 stalks green onions sliced
  • Cooked sushi rice or mixed greens
  • Sea salt
  • Sesame seeds

Method
 

  1. Step 1: In a medium bowl, combine the diced salmon, soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes. Mix gently to coat the salmon evenly.
  2. Step 2: Let the mixture marinate for 15-20 minutes in the refrigerator. This step is crucial, as it allows the flavors to meld beautifully!
  3. Step 3: While the salmon is marinating, prepare the toppings. Chop the macadamia nuts and set aside.
  4. Step 4: After marinating, assemble the poke by placing a serving of sushi rice or mixed greens in a bowl.
  5. Step 5: Top with the marinated salmon, diced avocado, chopped macadamia nuts, and fried shallots.
  6. Step 6: Garnish with sliced green onions, sea salt, and sesame seeds.
  7. Step 7: Serve immediately and enjoy your delicious creation!

Notes

This poke is best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the fridge. It will last for about a day, but keep in mind that the avocado may brown a bit. To prevent this, you can add a little extra lemon or lime juice before storing.