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Photo: Jenny Huang
Active Time:55 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:55 minsTotal Time:55 minsServings:6
Active Time:55 mins
Active Time:
55 mins
Total Time:55 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsskinless salmon fillet, cut into 1/2-inch cubes3tablespoonstoasted sesame oil1 ½tablespoonsminced peeled fresh ginger3makrut lime leaves, thinly sliced, or 1 tablespoon lime or lemon zest3long green peppers, such as Cubanelle¾cuptamarind concentrate (see Tip)1tablespooncitric acid or 1/4 cup lime juice2tablespoonsfish sauce (see Tip)1tablespooncalamansi juice (see Tip) or lemon juice3Thai chiles, seeded if desired, finely chopped1tablespooncoarsely ground pepper1cupcherry tomatoes, halved2tablespoonschili oil¼teaspoonsalt¾cupfinely chopped red onion1scallion, thinly sliced, white and green parts separated, divided1headbutter or romaine lettuce, leaves separated2teaspoonsfurikake seasoningFlaky salt for serving
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsskinless salmon fillet, cut into 1/2-inch cubes
3tablespoonstoasted sesame oil
1 ½tablespoonsminced peeled fresh ginger
3makrut lime leaves, thinly sliced, or 1 tablespoon lime or lemon zest
3long green peppers, such as Cubanelle
¾cuptamarind concentrate (see Tip)
1tablespooncitric acid or 1/4 cup lime juice
2tablespoonsfish sauce (see Tip)
1tablespooncalamansi juice (see Tip) or lemon juice
3Thai chiles, seeded if desired, finely chopped
1tablespooncoarsely ground pepper
1cupcherry tomatoes, halved
2tablespoonschili oil
¼teaspoonsalt
¾cupfinely chopped red onion
1scallion, thinly sliced, white and green parts separated, divided
1headbutter or romaine lettuce, leaves separated
2teaspoonsfurikake seasoning
Flaky salt for serving
Directions
Combine salmon, sesame oil, ginger and makrut lime leaves (or zest) in a medium bowl. Refrigerate, stirring once, for 30 minutes.
Meanwhile, position rack in upper third of oven and preheat broiler to high. Place green peppers on a baking sheet and broil, turning once, until the skins are blistered on all sides, about 6 minutes. Transfer to a small bowl and cover with plastic wrap. Let steam for 5 minutes. Remove skin and seeds and coarsely chop the peppers. Set aside.
Whisk tamarind concentrate, citric acid (or lime juice), fish sauce, calamansi (or lemon) juice, Thai chiles and ground pepper in a small bowl until smooth. Massage the mixture into the chilled salmon. Let stand for 5 minutes.
Combine tomatoes, chili oil and 1/4 teaspoon salt in a medium bowl. Using a slotted spoon, transfer the salmon mixture to the bowl with the tomatoes (discard the tamarind marinade). Stir in red onion, scallion whites and the roasted peppers. Serve the poke in lettuce leaves and sprinkle with furikake, scallion greens and flaky salt, if desired.
Tips
Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)286Calories17gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
