SPICY SALMON POKE RECIPES

Name: Spicy Salmon Poke Taco
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 Tacos, 8 serving(s)
Ingredients: 8 ounces salmon, cut into 1/2-inch cubes (sashimi grade); 1 green onion, chopped 1 tablespoon onion, finely chopped; 1 teaspoon toasted sesame seeds; 2 tablespoons light soy sauce; 1 teaspoon toasted sesame oil; 2 teaspoons rice vinegar; 1 teaspoon chili sauce (such as Sriracha); 8 wonton wrappers; 1/2 cup vegetable oil, for shallow fry; 8 ounces lump crabmeat; 3 tablespoons japanese mayonnaise; 2 teaspoons fresh lemon juice; 1 pinch kosher salt; 1/4 teaspoon black pepper; 2 green onions, chopped; 1 large avocado, finely diced; 1/4 cup japanese mayonnaise; 2 teaspoons chili sauce (such as Srirachachi)

SPICY SALMON POKE TACO RECIPE - FOOD.COM

Spicy Salmon Poke Taco Recipe - Food.com image

These Spicy Salmon Poke Taco will definitely take your next Taco Tuesday tradition to a whole new level! Poke will be the next viral hit in the food industry and these decadent tacos will be the greatest hit!

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 Tacos, 8 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces salmon, cut into 1/2-inch cubes (sashimi grade)
1 green onion, chopped 1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon chili sauce (such as Sriracha)
8 wonton wrappers
1/2 cup vegetable oil, for shallow fry
8 ounces lump crabmeat
3 tablespoons japanese mayonnaise
2 teaspoons fresh lemon juice
1 pinch kosher salt
1/4 teaspoon black pepper
2 green onions, chopped
1 large avocado, finely diced
1/4 cup japanese mayonnaise
2 teaspoons chili sauce (such as Srirachachi)

Steps:

To prepare the Spicy Salmon Poke:.
In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.
To Prepare the Poke Taco:.
In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the “taco” shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
To prepare the spicy Mayo:.
In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
To Assemble:.
Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!

Nutrition Facts : Calories 274.6, FatContent 20.6, SaturatedFatContent 2.8, CholesterolContent 35.3, SodiumContent 475.3, CarbohydrateContent 8.8, FiberContent 2.6, SugarContent 0.7, ProteinContent 14.3

SPICY SALMON (FAUX-KAY) POKE - SOUS VIDE RECIPES

Spicy Salmon (Faux-kay) Poke - Sous Vide Recipes image

I discovered Hawaiian poke (pronounced POH-kay) the first time we visited the paradise island. Traditional poke is essentially a sashimi salad of super fresh, raw fish, cut into cubes (poke actually means “to slice or cut” in Hawaiian), tossed together with some soy sauce, sesame oil, kukui nuts, Hawaiian salt, and seaweed or sweet onions. These days, many markets in Hawaii have a wide selection of various types of poke — tuna, salmon, octopus, you name it. One of my favorite iterations of poke is spicy salmon. Since it’s not always easy (or cost-efficient) to buy sashimi-grade fish, this faux poke — or faux-kay, if you will — has all the great flavors I love about spicy salmon poke, but made with a good quality salmon rather than sashimi-grade. Using a brining method, we first quick-cure the fish, then cook it sous vide at a low temperature. The result is a beautiful firm, but supple texture that can stand up to the dicing. Serve this Spicy Salmon (Faux-kay) Poke on cucumber slices for an elegant hors d’oeuvre, or spoon them into little squares of seaweed snacks to make poke tacos!

Provided by Stephanie Hua

Total Time 01 hours 00 minutes

Prep Time 07 hours 00 minutes

Yield Ingredients for 8

Number Of Ingredients 13

Ingredients

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