Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 29, 2018
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J. Kenji López-Alt

Why It Works

  • Sweet onions provide flavor without pungency or heat.
  • Crunchy macadamia nuts complement the tender, fatty texture and flavor of raw salmon.
  • Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture.

Salmon isn't a Hawaiian fish, but it's still great in poke, the Hawaiian raw-fish salad. Because of its fattier texture and more robust flavor, salmon can stand up to some stronger mix-ins at the poke bar.

Recipe Details

Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

Active 15 mins
Total 20 mins
Serves 4 to 6 servings

Ingredients

  • 1 tablespoon (15ml) vegetable or canola oil

  • 1/2 cup roughly chopped macadamia nuts (about 2.5 ounces; 70g)

  • 12 ounces (340g) raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes

  • 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice

  • 1 scallion, thinly sliced

  • 1 teaspoon (about 3g) white or black sesame seeds, or a mix

  • 2 tablespoons store-bought or homemade fried shallots (about 1/2 ounce; 15g)

  • 4 teaspoons (20ml) soy sauce, more or less to taste

  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste

  • 1 teaspoon (5ml) chili garlic sauce, more or less to taste

  • Kosher salt

  • Steamed rice (if eating as a meal)

Directions

  1. Heat vegetable 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.

  2. 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.

This Recipe Appears In

Nutrition Facts (per serving)
256Calories
22gFat
4gCarbs
13gProtein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories256
% Daily Value*
Total Fat 22g28%
Saturated Fat 4g18%
Cholesterol 31mg10%
Sodium 302mg13%
Total Carbohydrate 4g1%
Dietary Fiber 1g5%
Total Sugars 1g
Protein 13g
Vitamin C 4mg21%
Calcium 27mg2%
Iron 1mg5%
Potassium 298mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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