1/2 lb skinned salmon fillet diced in cubes
1/4 cup soy sauce
2 tablespoons white wine
2 tablespoons chopped garlic
1/2 serrano pepper finely chopped
1 tablespoon minced ginger
1 tablespoon chili paste
2 tablespoons green onion chopped
1/4 cup red onion chopped
1/4 cup cilantro chopped
1 tablespoon sesame seeds
2 tablespoons Shichimi Togarashi
Sea salt to taste
Garnish: Nori pieces
In a small bowl, combine the marinade ingredients and toss well. Place in the refrigerator for at least 30 minutes.
You can eat poke as is or I like mine on a salad.
Garnish with nori! Yum😋.