Salmon Poke

The history of salmon poke can be traced back to the indigenous Hawaiian culture, where poke (pronounced poh-keh) has long been a staple food. The word "poke" translates to "to slice" or "to cut" in Hawaiian, which perfectly describes the preparation method for this dish.

Traditional Hawaiian poke typically featured fish species found in Hawaiian waters, such as ahi (yellowfin tuna) or aku (skipjack tuna) and served raw, often mixed with ingredients like seaweed, salt, and roasted crushed kukui nuts.

However, with increased availability and popularity, and its buttery texture and rich flavor, Salmon became a natural addition to the poke repertoire. Over time, salmon poke gained popularity and spread beyond the shores of Hawaii, becoming a beloved dish in various parts of the world.

While traditional Hawaiian poke focused on simple combinations, contemporary salmon poke often incorporate a variety of seasonings, marinades, and accompaniments. It has become a versatile dish that can be customized with different sauces, vegetables, fruits, and toppings to suit individual preferences. Salmon poke continues to captivate palates worldwide with its vibrant flavors, fresh ingredients, and the spirit of Hawaiian culinary traditions.

Salmon Poke Recipe

Ingredients:

For the Salmon Poke:

• 1 lb fresh salmon fillet, skinless
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds

For the Salad:

• 2 cups cooked sushi rice, cooled
• 1 cup pomegranate seeds
• 1/2 cup crushed cashews
• 1 cucumber, thinly sliced
• 1 avocado, sliced

For the Dressing:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Instructions:

1. Begin by preparing the salmon. Cut the salmon fillet into small, bite-sized cubes and place them in a bowl.
2. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic to create the marinade.
3. Pour the marinade over the cubed salmon and gently toss to coat. Let the salmon marinate in the refrigerator for at least 15 minutes to allow the flavors to meld together.
4. While the salmon is marinating, prepare the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Set aside.
5. In a large mixing bowl, combine the cooked sushi rice, pomegranate seeds, crushed cashews, cucumber slices, and avocado slices.
6. Remove the marinated salmon from the refrigerator. Using a slotted spoon or tongs, transfer the cubed salmon to the rice and vegetable mixture, leaving behind any excess marinade.
7. Drizzle the dressing over the salad ingredients and gently toss until everything is well coated.
8. Sprinkle the white and black sesame seeds over the salad and give it a final toss.
9. Divide the cubed salmon poke salad into individual serving bowls or plates.
10. Serve immediately and enjoy the vibrant flavors and textures of this delicious cubed salmon poke salad. It can be enjoyed as a refreshing main course or appetizer.

Note: Feel free to adjust the ingredients and quantities to suit your taste. We recommend adding sliced scallions or cilantro for added freshness and flavor!