Wild Salmon Poke

Name: Wild Salmon Poke
Prep time: 15 min
Total time: 15 min
Yield: Serves 2-4
Cuisine: American
Ingredients: 1 tsp sriracha or chilli paste; 1 lb frozen and thawed sockeye salmon (skinned, deboned and cubed before freezing); 1 tsp finely grated fresh ginger; 1 tbsp rice wine vinegar; 2 Persian cucumbers, thinly sliced; 2-3 tbsp freshly squeezed lime juice; 2 cloves of garlic, minced; 2 tsp furikake seasoning (optional); 2 tsp toasted sesame seeds; 4 cups steamed white or brown rice, to serve; 3 tbsp thinly sliced green onions; 2 tbsp toasted sesame oil; ¼ cup soy sauce; 2 ripe avocados, sliced

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
15 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

One of our favourite ways to enjoy wild sockeye salmon. Before you make this recipe, remove the skin and bones, cut the fish into bite-size cubes, and freeze for 24 hours. Freezing is important to make the fish safe to eat raw. When purchasing salmon, ensure that you are getting the best wild product that looks firm and smells fresh.

Ingredients

1 lb frozen and thawed sockeye salmon (skinned, deboned and cubed before freezing)
¼ cup soy sauce
2-3</

Americas
Europe
United Kingdom
United States
Alaska
Fish course
Pescatarian

Method

Add the thawed salmon cubes to a medium-sized bowl.

In a separate small bowl, whisk together the soy sauce, lime juice, sesame oil, vinegar, sriracha, green onions, garlic, sesame seeds, furikake, and ginger until well combined.

Pour the soy sauce mixture over the salmon and fold gently to evenly coat all the cubes.

Cover and chill the salmon poke for 15 minutes. Serve w