Entrees

Spicy Salmon Poke in Lettuce Cups

Sashimi-grade salmon tossed with chile, sweet onion, ginger and sesame, scooped into lettuce cups with crispy fried shallots. Cool, fresh, a little fiery.
Gluten-free
Dairy-free

Recipe Information

Total Servings: 8

A detailed description of a spicy salmon poke served in lettuce cups, garnished with vegetables and herbs, on a rustic wooden.

Ingredients

  • 1 shallot (sliced into 1/8 th inch rings)
  • 1 cup vegetable oil
  • 1 lb sashimi grade salmon (skinless, 3/4 ” dice)
  • ¼ cup sweet onion (minced)
  • 1-2 scallions (sliced thin)
  • ¼ Fresno pepper (stemmed and seeded, small)
  • dice
  • 1 tsp fresh ginger (grated on a micro-plane)
  • 2 tsp sesame oil
  • 1½ -2 T. soy sauce
  • 1 tsp chili garlic sauce
  • ½ Persian cucumber (sliced thin on the bias)
  • ½ avocado (small dice)
  • ½ tsp black sesame seeds
  • 1 head butter lettuce (pulled apart into cups)

Directions

Crispy Fried Shallots

  1. Step 1

    To make the crispy fried shallots, place the vegetable oil in a small saucepan with the shallots. Cook over medium heat until shallots are just starting to turn a light golden in color, stirring often to cook evenly. Strain oil through a fine mesh strainer and set shallots on a paper towel-lined plate. Season with salt and reserve.

Poke

  1. Step 1

    In a small bowl over ice, mix together the salmon, onions, scallion, fresno, ginger, sesame oil, soy sauce, and chili sauce. Taste and season as needed with salt and pepper. Distribute the salmon poke amongst the lettuce cups and top each with avocado and cucumber pieces. Garnish with crispy shallots and black sesame seeds.

  2. Step 2

    Enjoy with a glass of Cakebread Cellars Sauvignon Blanc Reserve.

Pair with These Wines

2025 Sauvignon Blanc Reserve

Napa Valley

Crafted from our family vineyards, this Sauvignon Blanc honors the first grape varietal the family planted in 1973, showcasing bright citrus and melon notes with a long, balanced finish.