Salmon Poke
The unctuous salmon is balanced by a sweet salty chili sauce and complemented with crunch from macadamias. This recipe is adapted from J. Kenji López-Alt.
Servings 4
Calories 251kcal
Ingredients
- 4 teaspoons gluten free soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon powdered monk fruit
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon chili garlic sauce or sriracha
- 1 lb sashimi grade salmon
- 1/4 cup macadamia nuts chopped
- 1 green onion thinly sliced
- Tobiko fish roe, optional
Instructions
- Combine soy, sesame oil, monk fruit, sesame seeds, and chili garlic sauce in a medium sized bowl and stir to combine.
- Cube the salmon into bite size pieces. Add the salmon, macadamias, and green onions and toss to combine. Serve right away with tobiko on top.
Nutrition
Calories: 251kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 447mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg