PRODUCT USED

Aloha Shoyu Poke Sauce

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

Serving size 1

  • 6 oz. Salmon fillet (skin-on or skinless)
  • 5 oz. Broccolini
  • 1 Cup Aloha Shoyu Poke Sauce
  • 1 Tbsp Yuzu juice

Garnish

  • 1 oz. Julienne Red Bell Pepper
  • 1 oz. Julienne Green Onion
  • 1 oz. Julienne Carrots

DIRECTIONS

  1. Season salmon fillet with a bit of salt and black pepper.
  2. Heat a frying pan with oil, and place salmon presentation side down for 1 1/2 minutes.
  3. Turn salmon over and cook for another 1 1/2 minutes.
  4. While salmon is cooking, pour Aloha Shoyu’s Poke Sauce into a deglaze pan, then add yuzu juice, and let reduce in the pan to a glaze consistency.
  5.  In a separate heated pan with oil, sauté broccolini for a minute, season with salt and pepper, then set aside.
  6. (optional) If your salmon comes with its skin on, you may either leave it on or remove it and drop it in a 350-degree oil to crisp up.
  7. To plate, arrange broccolini in the center of the plate, carefully with a fish spatula or tongs, gently place salmon on top of broccolini.
  8. Garnish with julienne green onion, red bell pepper, and julienne carrot mixture over fish, and dress salmon with the sauce.
LEAVE A REVIEW!

PRODUCT USED IN THIS RECIPE

ALOHA SHOYU POKE SAUCE

Aloha Shoyu Poke Sauce is a flavorful sauce used in Hawaiian cuisine, in the popular poke dish. Our ready-to-use poke sauce makes it easy for you to enjoy the taste of the islands. No need to search for hard-to-find ingredients, our poke sauce is all you need.

LEARN MORE

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

YOU MAY ALSO LIKE