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Smoked Salmon Poke

Add enough Poke Sauce to chopped smoked salmon for desire taste. Top with Dynamite Sauce, and top with pickled ginger, black sesame seeds and sprouts for garnish.


Posted By: Poke Man
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Prep Time: 10 | Cook Time: 5 | Ready In: 15
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US Metric

1-Lb Smoked Salmon

Poke Sauce
1/2 cup Aloha shoyu
2 T green onions, chopped
1 T sesame oil
1 T sesame seeds, lightly toasted
1 T macademia nuts, unsalted and lightly toasted, chopped
1-2 t fresh chiles, such as jalapeño, chopped, seeds removed
1 t ginger, grated

Dynamite Sauce
1 c mayonnaise, such as Hellman's or Best Foods (not sweet)
1-2 T Vietnamese chile sauce
1-2 t sugar
Few drops of sesame oil for flavor

2 Whole Taro cleaned and peeled for making taro chips

Order Chef Sam Choy's Poke Cookbook


Cooking Process:

Poke Sauce
Combine together. Add enough to the smoked salmon for desired taste.

Dynamite Sauce
1 c mayonnaise, such as Hellman's or Best Foods (not sweet)
1-2 T Vietnamese chile sauce
1-2 t sugar
Few drops of sesame oil for flavor

Mix all ingredients together. Place on top of salmon poke.

Taro Chips
Taro, cleaned, peeled and thinly sliced
Oil for frying
Salt for sprinkling afterward

Fry taro in hot oil until crisp. Drain and sprinkly lightly with salt if desired. Reserve for the Salmon Poke

Order Poke Seasoning Mix

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