salmon poke with crispy skin furikake

I love cooking dinner with my husband and we make this dish at least once a week.  It’s especially good when the weather gets warmer.  Its healthy, fresh, and easy.  You will want to make this over and over again.  The best part is the furikake topping, made with the skin.

Ingredients

For the poke

• 2 scallions, thinly sliced, tops reserved

• 1 tbsp soy sauce

• 2 tsp sesame oil

• 1 lime, zested and juiced 

• 1 tsp chili garlic sauce 

• 12-16oz sushi grade salmon filet, skin on 

For the crispy skin furikake

• 1 piece reserved salmon skin

• ¼ cup black and white sesame seeds

• 1 teaspoon sugar

• Pinch sea salt

For garnish

• Diced mango

• Cilantro + stems

• Spicy mayo

• furikake

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Makes 2-3 servings 

Make the poke by removing the salmon filet from the skin and dicing into ½” pieces.  Reserve skin for furikake.  Add salmon pieces to a mixing bowl with all of the other ingredients and mix to combine.  Let marinate in the refrigerator for at least 30 minutes. 

For the furikake pre-heat broiler to high.  Pat the reserved salmon skin dry with paper towels and place on a well oiled cookie sheet.  Cook the skin for 1-2 minutes, checking every 30 seconds, until browned and crispy.  Set aside to cool on a paper towel.  Once completely cool, crumble into a bowl.  Add sesame seeds, sugar, and salt, mix together and taste for seasoning.

Remove poke from the refrigerator.  Garnish top with scallion tops and furikake.  Serve with jasmine rice.