Appetizer

Spicy Salmon Poke in Lettuce Cups

Yield: Serves 8

Chef: Chef Brian Streeter

SPICY SALMON POKE IN LETTUCE CUPS

Ingredients

  • 1 shallot, sliced into 1/8 th inch rings
  • 1 c. vegetable oil
  • 1 lb. sashimi grade salmon, skinless, ¾” dice
  • ¼ c. sweet onion, minced
  • 1-2 scallions, sliced thin
  • ¼ Fresno pepper, stemmed and seeded, small
  • dice
  • 1 tsp. fresh ginger, grated on a micro-plane
  • 2 tsp. sesame oil
  • 1½-2 T. soy sauce
  • 1 tsp. chili garlic sauce
  • ½ Persian cucumber, sliced thin on the bias
  • ½ avocado, small dice
  • ½ tsp. black sesame seeds
  • 1 head butter lettuce, pulled apart into cups

Preparation

To make the crispy fried shallots, place the vegetable oil in a small saucepan with the shallots. Cook over medium heat until shallots are just starting to turn a light golden in color, stirring often to cook evenly. Strain oil through a fine mesh strainer and set shallots on a paper towel-lined plate. Season with salt and reserve.

To make the poke, in a small bowl over ice, mix together the salmon, onions, scallion, fresno, ginger, sesame oil, soy sauce, and chili sauce. Taste and season as needed with salt and pepper. Distribute the salmon poke amongst the lettuce cups and top each with avocado and cucumber pieces. Garnish with crispy shallots and black sesame seeds.

Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.