Sockeye Salmon Poké with Chef Taichi Kitamura

Makes 4 servings

INGREDIENTS

• 1 filet of Eva's Wild Sockeye Salmon
• 5oz frozen sugar kelp
• 3 inches of English cucumber
• 1/4 c soy sauce
• 1/4 c toasted sesame oil
• 1/2 t Sambal Oelek sauce
• Toasted sesame seeds (optional)

DIRECTIONS

1. Remove the pin bones from the salmon if you've bought pin-bone-in filets.
2. Trim any unwanted parts of the salmon and cut the filet into thirds. Cut each third down the blood line and cut away the skin. Continue until each the skin has been removed from each piece.
3. Cut one third of the salmon into roughly 1 inch square cubes and set aside. You can use the rest of the fish for other recipes.
4. To prepare the sugar kelp, check for any roots and cut the kelp into 1.5 inch pieces. 
5. Blanche the sugar kelp in boiling water for a few seconds or until it turns bright green, drain and immediately place in ice water. Once chilled, squeeze any remaining water out of the kelp.
6. Slice the cucumber into 3/4 inch cubes.
7. In a large mixing bowl, lightly whisk the soy sauce, toasted sesame oil and Sambal Oelek sauce until it emulsifies. 
8. Add the prepared salmon, sugar kelp and cucumber to the bowl and toss until coated.
9. Sprinkle with toasted sesame seeds and serve.