Salmon Poke Nachos
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Sockeye Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
¼ cup coconut aminos
2 tbsp low sodium soy sauce
1-2 tbsp sweet chili sauce
1 tsp toasted sesame oil
3 rice paper sheets, cut into small triangles
½ cup -1 cup canola oil (divided)
½ cup cucumber, diced
¼ cup green onion, diced
sriracha mayo (sriracha + kewpie mayo)
Skin and chop thawed salmon into bite size pieces.
Add salmon to a small bowl and toss with coconut aminos, soy sauce, and toasted sesame oil. Set aside (or place in the fridge) to marinate for about 15-30 minutes for maximum flavor.
Cut the spring roll wrappers into small triangles.
Heat a saucepan over high heat and add enough canola oil to submerge the wrappers.
Once the oil is heated, fry the spring roll wrappers by submerging them in the hot oil for 15-30 seconds. You may have to replace the oil and cook in 2 or 3 batches depending on the size of the pan.
Assemble the fried wrappers on a platter. Top with salmon poke, diced cucumber, avocado, sesame seeds, and drizzle spicy mayo over the top.
Serve immediately. Enjoy!