Salmon Poke

Name: Salmon Poke
Yield: makes 4 large appetizers
Ingredients: 1 pound skinless sashimi-grade king salmon fillet, pin bones removed, cut into 1/4-inch cubes; 7 tablespoons extra-virgin olive oil; 2 tablespoons unpacked light brown sugar; 1/2 to 3/4 teaspoon Tabasco or other hot sauce; Kosher salt and freshly ground black pepper to taste; 2 ripe avocados, peeled and pitted; 1 small shallot, minced; 2 tablespoons freshly squeezed lime juice (1 lime); 3 tablespoons freshly squeezed lemon juice (1 to 2 lemons); 1 tablespoon champagne vinegar; 1/4 cup sour cream; 2 teaspoons chopped fresh dill

December 22, 2011

WHILE THE NAME MAY SOUND FANCY, this is really a very simple dish, a sashimi salad brightened with freshly squeezed lime juice. Inspired by the Hawaiian fish dish, the addition of avocado acts as a color and texture counterpoint. The salmon should be frozen for at least 24 hours to kill any parasites that might be in the fish; it’s also much easier to cut the fish while it’s still partially frozen.

Recipe notes

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