Poke Salmon

by Capt. Chad Matthews
O’Fish’ial Charters of Alaska

Now that you have a freezer full of salmon after fishing with O’Fish’ial Charters, let’s start putting it to good use! Our featured recipes help you unlock the flavors and possibilities that your wild-caught Alaska salmon has to offer. I do encourage always freezing your salmon first before putting together any sushi-style salmon recipes. This recipe works best with either king or red salmon used right after defrosting.

Captain/Cook’s notes: Prepping is easy and it shares well! The size of cubes of your salmon and avocado come down to personal preference. Just keep in mind a little bit of all the flavors need to fit on your chip so I prefer it on the smaller side.

MARINADE:

Juice of 1 fresh-squeezed lime
1/3 cup low-sodium soy sauce
1/8 cup sesame oil
1/2 teaspoon fresh ground ginger, adding a little more doesn’t hurt!
2 tablespoons white sugar
1 tablespoon Furikake blend, which you can find in the Asian section of most supermarkets. Sesame seeds will work in a pinch but it does not do the recipe justice.

Optionally, you can add wasabi or Siracha sauce to taste to spice it up.

NEXT DICE THE MEATY INGREDIENTS:

1 to 1.5 pounds of cubed salmon (slice off any skin and remove bones with pliers ahead)
2 avocadoes cubed similarly to the meat
Half to a whole bunch of minced cilantro
Half a red onion, diced 
Half cup diced green onion

Lastly mix both sets of ingredients and salt to taste; let it marry together in the refrigerator for a minimum of 15 minutes before serving. 

If you’re still shopping for the best tortilla chip option I am fully addicted to Juanitas brand. Enjoy!

 

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O'fish'ial Charters of Alaska
4025 Homer Spit Rd.
Homer, AK 99603
(907) 299-6991

www.BigHalibut.com