Salmon Poke Nachos
Crisp puffed rice-paper chips make a playful base for raw wild Alaska sockeye poke. Cucumber and avocado bring cool freshness, while sesame and sriracha mayo give every bite a savory, spicy finish.
Featured Seafood
Wild Alaskan Sockeye Salmon
$15.00
2
30 minutes
10 minutes
Wild Alaska sockeye salmon poke, marinated in coconut aminos, soy and sesame, is piled over crisp fried rice paper chips with cucumber, avocado and sriracha mayo.
Directions
Salmon Poke:
Skin and chop thawed salmon into bite size pieces.
Add salmon to a small bowl and toss with coconut aminos, soy sauce, sweet chili sauce, and toasted sesame oil. Set aside (or place in the fridge) to marinate for about 15-30 minutes for maximum flavor.
Nachos:
Cut the rice paper sheets into small triangles.
Heat a saucepan over high heat and add enough canola oil to submerge the rice paper.
Once the oil is heated, fry the rice paper by submerging it 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 rice paper on a platter. Top with salmon poke, diced cucumber, diced green onion, avocado, sesame seeds, and drizzle sriracha mayo over the top.
Serve immediately. Enjoy!
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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