Poke—it combines some of our favorite things: Omega 3-rich fish, food served in a bowl, and fast preparation. No wonder it’s so trendy. (By the way, it’s pronounced “poh KAY.” You’re welcome.)
Who better to share an easy to make yet really impressive recipe for this fave dish than a seafood restaurant? So we tapped popular Bay Area eatery chain Pacific Catch, who shared their secrets. The quick-cure boosts flavor and improves the fish’s texture, while the shallot oil adds sophistication. (Pro tip: Make extra and use it in salad dressing.)
We recommend using wild-caught or responsibly farmed fish, and the chefs at Pacific Catch advise that you select a piece from the thick end of the filet for uniform thickness. Ask your fishmonger to remove the skin and pin bones for you. (But keep the skin; fry it in oil for a tasty bacon substitute.)
- 1 lb. salmon, skin and pin bones removed
- ¼ cup kosher salt
- 2 Tbsp. olive oil
- 2 oz. thinly sliced shallots
- 1 ripe avocado, peeled and diced into ½" cubes
- ¼ bunch green onions, green portion only, very thinly sliced
- Fine sea salt and freshly ground black pepper
- 1 lemon, optional
- Chips and/or salad fixings, for serving, optional
- Prepare salmon: Place salt in a shallow dish. Dredge salmon in salt on all sides to coat completely. Allow any excess salt to fall back onto the plate. Place the salmon on a separate plate and refrigerate for 10 minutes. You will see tiny droplets of water form on the surface. Remove salmon from the refrigerator; run under cold water to rinse off salt, then pat dry. Dice salmon into 14-inch cubes.
- Make shallot oil: The second step is to prepare the shallot-flavored oil that will season the salmon. Place oil and shallots in a small pot over medium heat and cook until shallots are a rich brown color. Remove from heat, let cool and strain oil (reserve shallots for another use).
- Assemble poke: Combine salmon, shallot oil, avocado and scallions in a mixing bowl. Taste and season lightly with salt and pepper. Mix to combine thoroughly. Squeeze some fresh lemon juice on top just before serving, if desired. Serve with chips or on top of salad.