Salmon Poke in Endive Leaves

Name: Salmon Poke in Endive Leaves
Yield: Makes 24 Leaves
Cuisine: Hawaiian
Ingredients: 4 to 5 heads Belgian endive, trimmed; ¼ teaspoon Sriracha or other hot pepper sauce, more to taste; 1 tablespoon Asian sesame oil; 2 tablespoons soy sauce; ¼ cup moderately packed fresh cilantro leaves; ½ cup thinly sliced red onion; ¾ pound previously frozen salmon fillet, skin and pin bones removed

Preparation info

Makes
24 Leaves

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Salmon may not be a traditional ingredient in Hawaii, where the classic raw preparation of poke (poh-kay) is applied to many types of seafood. But using salmon suits my Northwestern roots, and it shines in the poke style. Feel free to substitute the more traditional ahi tuna, if you wish.

Ingredients

¾ pound previously frozen salmon fillet, skin and pin bones removed
½ cup thinly sliced red onion
¼

Americas
United States
Hawaii
Dinner
Starter
Pescatarian

Method

Cut the salmon into ¼-inch cubes and put it in a bowl with the red onion and cilantro leaves. Stir together the soy sauce, sesame oil, and Sriracha sauce in a small dish. Pour this over the salmon and toss gently. Set aside for 10 to 15 minutes, stirring once or twice.

Discard any torn or damaged outer leaves from the endive. Remove leaves that are at least