We made it to FRIDAY! YAY! Today, we’re going to make Salmon Poke, my favorite fish, in my favorite dish. Now, when I say salmon is my favorite fish here, what I really mean is raw salmon is my favorite fish. I don’t particularly like cooked salmon, it doesn’t appeal to me all that much. I’d rather eat catfish or tilapia. But raw salmon is the bestest!
Ryan tells me that when he was a kid, his grandpa always made fish on the weekend. So as a tradition, they always had fish for their family dinner. Lately, we have been trying to incorporate more fish into our diet, especially salmon, for its Omega 3 fatty acid. And since we made a trip to the Japanese store one week, we picked up a cart full of sashimi grade salmon and yellowtail, and a little bit of octopus while we were at it. I made Poke out of all of them! But I only photographed the salmon… Inadvertently, we had Poke for our family lunch 3 weeks in a row!
This recipe I’m sharing today is very simple and it can be used for any fish you’d like, obviously. I used it for the salmon, yellowtail and octopus we bought, and they all came out delicious. No photo is actually a good thing, you know! The recipe calls for Hawaiian Ogo, if you want to use this, you’ll probably need to make a trip to the Japanese store, maybe even a major one with a large seafood department. I don’t think I’ve seen Ogo mmm… anywhere else (anyone?). But it should be okay if you omit it. I purchased a good size pack and keep it in the freezer. I just break off a portion when I need it and defrost it in water.
Oh, and a quick tip, you can add cucumber and/or tomato and/or avocado to your Poke to make a little Poke salad/appetizer too. It would be super yummy and healthy! I served it up with brown rice, roasted seaweed and sautéed vegetable on the side.
- 1 lb sashimi grade salmon
- 1 handful of Hawaiian Ogo about 1 rounded tablespoon
- 2 green onions
- 1/2 teaspoon sesame seed
- 1/2 teaspoon Hawaiian red clay salt more to taste
- 1/4 teaspoon red pepper flake more to taste
- 1 tablespoon sesame oil
- Slice salmon into bite size pieces, chop Ogo into 1/4” – 1/2” strips, slice green onion thinly.
- Add all ingredients into a large glass bowl and mix well, refrigerate until ready to serve.
- Serve in lettuce cups for a snack/appetizer or with brown rice and seaweed for a light meal.