Tom's Salmon Poke

By Captain Tom C., F/V Ellie Dahl

One pound Copper River sockeye fillet skinned, pin boned and cubed 1/4”.

1/3 cup good soy sauce

1 tablespoon hot chili oil

1 1/2 tablespoon sesame oil

2 tablespoon Furikake seasoning

1 bunch scallions

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon red pepper flakes

In a bowl, combine cubed fish, soy sauce, garlic powder, black pepper, red pepper flakes and hot chili oil. Let fish absorb for 15 minutes.

Then add sesame oil and chopped scallions, stir and let sit in the refrigerator for 1 hour.

Before serving, add Furikake seasoning to poke. Enjoy with artisan crackers or rice.

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