Spicy Salmon (Faux-kay) Poke
Stephanie is a food writer, photographer, recipe tester & developer based in SF. She received her culinary arts training at the San Francisco Cooking School and is the creator of food blog, Lick My Spoon (a place for all things delicious). Her work has appeared in T ...
Ingredients for 8
2/3 cup (160 g) kosher salt
Scant 1/2 cup (80 g) granulated sugar
3 1/4 cups (800 g) water
3 1/4 cups (800 g) ice
14 ounces (400 g) skinless salmon loin
1 teaspoon olive oil
1/4 cup chopped scallion
2 tablespoons mayonnaise
1 tablespoon Sriracha
2 teaspoons soy sauce
2 teaspoons sesame oil
Cucumber slices or seaweed snacks, for serving
Chives and sesame seeds, for serving.
Set the Anova Sous Vide Precision Cooker to 104ºF (40ºC).
In a large container, whisk together the water, salt, and sugar. Continue to whisk until salt and sugar are dissolved. Chill the brining liquid to below 41ºF (5ºC) by adding the ice. Stir to melt ice.
Submerge the salmon in the brine for 45 minutes.
Remove the salmon from the brine and pat dry with paper towels. Place the salmon in a large zipper lock or vacuum seal bag with the olive oil. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Submerge the bag in an ice bath to thoroughly chill the salmon. Transfer to the refrigerator and chill for at least 6 hours. (This step is important. It helps the fish set to the correct consistency.)
Cut the chilled salmon into 1/2-inch dice and place in a mixing bowl.
Add the chopped scallion, mayonnaise, sriracha, soy sauce, and sesame oil. Gently fold mixture together until all ingredients are evenly combined.
Serve salmon on cucumber slices or spooned over seaweed snacks, garnished with chives and sesame seeds.