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

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</

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