Food trends are rarely something that occurs on a national level. While the Cronut has already come and gone in New York, who knows when it might pop up in Casper. It’s akin to when you travel and the server starts talking about how elk is the new hot exotic meat on their menu. You have to sit there and bite your tongue, knowing how many are standing a mile away from Town Square in the winter. This is why I was so surprised to see poke, a staple of Hawaiian cuisine, continue to pop up as one of the fastest spreading food trends of the year.
Salmon Poke special from King’s Grill
Pronounced poke-a, this traditional Hawaiian dish is quickly making its way out of the islands and onto menus and even into standalone restaurants throughout the country. If you are looking for a crowd pleasing, easy and delicious thing to make this summer, put poke at the top of your list. If you have been to the Hawaiian Islands, you have almost certainly come across it in its many forms. Traditionally prepared with ahi and sweet onions, marinaded in a soy, sesame, oil and chili sauce, the local variations are practically endless. Eaten in a rice bowl, served on chips, or just wolfed down with a spoon, it serves as a delicious appetizer or part of a main course.
Did I mention it was easy? I am willing to go out on a limb here and say you would have to really try to screw this one up. There is no cooking involved, just picking out fresh ingredients and letting the sauce do the work. That being said, as the ahi is the star it is important to pick out the most fresh fish you can find. Look for sashimi-grade ahi that is a vibrant dark red, firm to the touch, and has no “fishy” odor. I have asked to smell my fair share of fish fillets over the counter, and unless you are prone to random sneezing attack, it is a totally acceptable thing to ask from a good fish monger. Check out Jackson Whole Grocer, Pearl St. Market, and Aspens Market for sashimi grade options (salmon can also be used as a fun variation). Here is a basic but tasty recipe to get you started, you can always add extra veggies like avocado or cucumber or serve it over rice to beef it up to a full meal.
Ingredients
- 1 pund sashimi grade ahi
- 1 small shallot, thinly sliced
- 1/2 sweet yellow onion, thinly sliced
- 1/2 bunch green onion, chopped
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili garlic sauce (or Sriiracha)
- 1/2 teaspoon grated ginger
- Small squeeze of lime
Instructions
- Rinse ahi briefly under cold water and pat dry with paper towel.
- Cut ahi into 3/4 inch cubes (you can slice thicker if preferred).
- Place Ahi in a glass or metal bowl and add the remaining ingredients
- Toss mixture throughly to make sure the fish is coated evenly and all liquids are incorporated.
- Cover tightly with plastic wrap and refrigerate for at least two hours.
- Serve cold.
Looking for a littlepoke next time you are out on the town? Snake River Grill has a delicious take using salmon, lime caviar, and Tamari. Piste at the Jackson Hole Mountain Resort has a traditional ahi version, look for them to reopen for the summer in early June. Chef Christian Bustamante at the newly opened King’s Grill at Snow King Mountain serves up his own version of salmon poke as a special whenever he gets in fresh product and don’t forget about King Sushi, they have a small and large poke don (poke over a rice bowl), which is best enjoyed during lunch on their sunny patio.
