Whether you dream of poke or you’re just now learning that it’s pronounced “poh-kay," you'll want this recipe for this Hawaiian standby. Cubes of raw sockeye salmon are tossed with a nutty-spicy-salty sauce, then served over kale with pickled cucumbers, creamy Sriracha sauce, and crisp cabbage. The result is light, healthy, and full of island-fresh flavor.
- For the Sockeye Salmon Poke:
- 1 pound sockeye salmon cut into ¾ inch cubes
- 1/4 cup soy sauce low sodium, or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon Sesame oil
- For the Pickled Cucumbers:
- 26-inch persian cucumbers thinly sliced
- 1/2 cup rice wine vinegar, Kikkoman
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes dried
- For the Sriracha Sauce:
- 2 tablespoons sriracha
- 2 tablespoons plain greek yogurt or light mayonnaise
Sockeye Salmon Poke-
- In a medium sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
Combine vinegar, water, honey, salt and chili flakes in a medium saucepan and bring to a boil over high heat. Once boiling turn off heat, add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
Build Poke Bowl-
- Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|