Salmon may not be a traditional ingredient in Hawaii, where the classic raw preparation of poke (poh-kay) is applied to many types of seafood. But using salmon suits my Northwestern roots, and it shines in the poke style. Feel free to substitute the more traditional ahi tuna, if you wish.
Adapted from "Gourmet Game Night" by Cynthia Nims.
- ¾ pound salmon fillet, skin and pin bones removed
- ½ cup thinly sliced red onion
- ¼ cup moderately packed fresh cilantro leaves
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- ¼ teaspoon Sriracha or other hot pepper sauce, more to taste
- 4-5 heads Belgian endive, trimmed
Cut the salmon into ¼-inch cubes and put it in a bowl with the red onion and cilantro leaves. Stir together the soy sauce, sesame oil, and Sriracha sauce in a small dish. Pour this over the salmon and toss gently. Set aside for 10-15 minutes, stirring once or twice.
Discard any torn or damaged outer leaves from the endive. Remove leaves that are at least 3 inches long and set aside for serving; you’ll need 24 in all. Save the smaller leaves at the core for another use (such as sliced to add to a salad).
To serve, spoon the salmon poke into the broad end of the endive leaves and arrange them on a platter.