SAN DIEGO — This recipe for Teriyaki Salmon Poke comes from chef Marcel Childress of Rustic Root, a 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 said.
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 the 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.