Salmon and Scallop Dynamite
We’ve been enjoying Dynamite at sushi restaurants for decades, but had never thought to prepare it at home. Recently we enjoyed another fabulous meal at Roy Choi’s Best Friend on the Vegas Strip. Every single dish was intriguing, with bold delicious flavors. His Uni Dynamite Rice was no exception.
Now, the other day I made another fantastic platter of sockeye salmon crudo, and had some leftover pieces of salmon after I had arranged the fish on the plate. Since receiving my shipment of sashimi-grade Alaskan salmon, I’ve been looking for more raw fish recipes. I pulled out Chef Sam Choy’s cookbook, Poke, and came across his recipe for Salmon Dynamite.
As a super-tasty use for my leftover salmon pieces and a way to reimagine Best Friend’s dish… the inspiration for my Salmon and Scallop Dynamite recipe comes from Chef Roy Choi and Chef Sam Choy. A Choi-Choy Dynamite you might say.
Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.
Chef Roy Choi’s amazing Uni Dynamite Rice is pictured above with salmon roe, sriracha, yuzu, and sesame. All the dishes we have tried are unique and mind-blowing. On a previous visit to Best Friend we had an extraordinary vegetarian Eggplant Schnitzel, read about it here.
The Chef says of his restaurant at Park MGM, “It’s Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS.”
