House-made teriyaki shines in Salmon Poke

SAN DIEGO — This recipe for Teriyaki Salmon Poke comes from chef Marcel Childress of Rustic Root, the restaurant and rooftop bar in San Diego’s Gaslamp Quarter. The chef says he first created the appetizer while working at a small restaurant in Seattle 18 years ago.

“I just loved the combination of the richness of the salmon belly with the sweet and saltiness of the teriyaki sauce,” he says.

Poke (pronounced poh-kay) is a traditional Hawaiian dish that’s made with raw fish and influenced by Japanese cuisine. It’s become increasingly popular in mainland United States over the past decade. The Hawaiian word poke roughly translates to “cut into chunks.” Its origin is credited to Hawaiian fishermen, who would cut pieces off their fresh catches, season them and eat the fish as snacks.

The restaurant’s website is rusticroot.com.

Rustic Root’s Teriyaki Salmon Poke

Makes 4 servings as an appetizer

1 shallot

1 avocado, peeled and pit removed

1 bunch green onions

1 pound of fresh salmon (the chef prefers salmon belly)

1/2 cup house-made teriyaki sauce (recipe follows)

Start by mincing the shallot. Cut the avocado flesh into small chunks. Slice the green onions on the bias, both white and green parts, and reserve to use as a garnish.

Cut the salmon into small dice, keeping it as cold as possible.

In a bowl, gently mix the salmon, minced shallot and avocado. Stir in 1/2 cup teriyaki sauce, adding more if you desire. Let the poke chill in refrigerator for at least 20 to 30 minutes.

When ready to serve, garnish with the green onions.

Serve the poke with some type of crunchy chips. Chef Childress uses taro chips, but you can also use tortilla chips or sliced cucumber.

Housemade Teriyaki Sauce

Makes 1 1/2 cups

1 1/4 cups water, divided

5 tablespoons packed dark brown sugar

1/4 cup soy sauce (low sodium)

1 or 2 tablespoons honey

1 large clove of garlic, finely minced

1/2 teaspoon fresh ginger, minced

1 tablespoon cornstarch

Combine 1 cup of water, the brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.

In a small bowl, combine the cornstarch with the remaining 1/4 cup of water and whisk until dissolved. Add this cornstarch mixture to the saucepan and heat the sauce while stirring until everything is dissolved. The sauce should be fairly thin; don’t let it get too thick. Allow it to cool before using.

From Rustic Root chef Marcel Childress.