Salmon Poke Salad

Prep Time
15 minutes
Cook Time
15 minutes
Servings
2-4

About this Recipe

Looking for a quick and easy weeknight meal that the whole family will love?  Look no further than Salmon Poke Salad Bowls.  This Hawaiian style recipe comes together in less than 15 minutes and requires no cooking!  That’s right – the dish highlights fresh fish by simply dicing and marinating it in an umami sauce – then serving it with yummy vegetables and sticky rice.  For Poke Bowl newbies, we recommend dicing the Fish Fixe Salmon or Tuna into very small cubes so that the fish really blends in with the accompaniments and any adverse texture is avoided.  For the pros out there, dice into ¼ inch to ½ inch cubes to allow the fish to be the star of the show!  Either way, you are going to love how all of these flavors come together!

Preparing your Ingredients

Prep your Salmon:  Thaw (2) portions of Fish Fixe Salmon.  Remove from packaging, rinse and pat very dry with a paper towel.  Using a sharp knife, remove the skin from the Salmon by sliding the knife between the flesh and skin of the Salmon.  Hold the Salmon skin down with your non-cutting hand and then gently move the knife in an up and down motion away from your hand.  Keep tension on your hand holding down the Salmon skin so that the knife moves with ease.  Discard the skin.  Cut the salmon into 1/4 inch cubes.

*Pro Tip: Repeat the process above when the Salmon is partially, not fully thawed, and the skin will remove with much more ease.

Preparing the Poke Sauce:  Combine the sauce ingredients and let it sit for 10 -15 minutes to allow the flavors to meld.  Do not skip the Sesame oil – it is the key to the nutty flavor in the dish.

The Most Important Thing to Consider When Preparing Poke

The most important thing to consider when preparing a Salmon Poke Bowl or Salmon Poke Salad  is the seafood that you choose.  High quality frozen seafood, like the Fish Fixe Salmon or Tuna, is a great choice for Poke bowls from both a quality and food safety perspective.  In a Poke bowl, the seafood is only marinated, not cooked or cured so the frozen nature of the seafood removes the presence of any potential parasites or bacteria.  You want to be extra careful during your preparation.  Use clean cutting boards and utensils to avoid any cross-contamination.  We suggest you prep the seafood first, then return it to the refrigerator while you make your sauces and accompaniments to assure that the seafood stays below 40 degrees fahrenheit – preventing any potential food safety risks.

*CONSUMING RAW OR UNDERCOOKED SEAFOOD, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS*

How to Master a Poke Bowl

Texture is key!  When choosing which accompaniments to include in a poke bowl you want to add a variety of textures so that each bite has silkiness from the seafood and a nice crunch from the vegetables.  Our go to vegetables include cucumbers and avocados – we rarely make a Hawaiian style Salmon Poke bowl without these perfect partners!  If you want to create more of a Salmon Poke Salad – try a bagged slaw mixture to get the crunchiness from the cabbage and shredded carrots.  Whatever you do, don’t skip the avocado!  Avocados are the perfect partner for your Fish Fixe Salmon or Tuna, but there is a pro tip that we should mention…

Pro Tip:  Dice your avocado to the same size of your Salmon or Tuna Poke cubes.  This will allow for a perfect bite – every time!

How do I Know When the Salmon is Done Marinating?

The Salmon should marinate for at least 10-15 minutes before serving but can marinate for up to 4 hours to allow the flavors to coat the Salmon more intensely.   We like to reserve some of the sauce to spread on our bowls after we have prepared the rest of the Poke Salad Bowl.

Ingredients

You will need (2) 6 oz. portions of Fish Fixe Salmon
Salmon Poke Sauce
  • 1/4 c soy sauce
  • 1 1/2 tbsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp red pepper flakes
  • 1/3 c green onion sliced thin and chopped
  • 1 tsp sesame seeds
  • Minced garlic to taste
  • Ginger to taste
  • White or Brown short grain rice
  • Avocado
  • Cucumber

Directions

  1. Prepare Fish Fixe Salmon by thawing and drying thoroughly with a paper towel
  2. To prepare the poke sauce, combine soy sauce, sesame oil, rice wine vinegar, red pepper flakes (more if you like it hot), green onion, and sesame seeds in a medium bowl
  3. Add minced garlic and ginger to taste
  4. Set 1/3 of the sauce aside
  5. Using a sharp knife, remove the skin from the Salmon by sliding the knife between the flesh and skin of the Salmon.  Hold the Salmon skin down with your non-cutting hand and then gently move the knife in an up and down motion away from your hand.  Keep tension on your hand holding down the Salmon skin so that the knife moves with ease.  Discard the skin
  6. Cut the salmon into 1/4 inch cubes
  7. Place the Salmon in a bowl with 2/3 of the sauce.  Stir to incorporate sauce onto all sides of the Salmon
  8. Marinate the Salmon in the refrigerator for 10-15 minutes
  9. Prepare individual bowls with 1/4 cup of steamed white rice and 1/2 cup of avocado and cucumber chunks (equal to the size of the Salmon pieces)
  10. Scoop 1/4 of the Salmon from the main bowl and plate in each individual bowl
  11. Top with a sprinkle of sesame seeds, chopped green onions and a drizzle of reserved sauce

Recipe Notes

Some of our other favorite accompaniments include cabbage slaw, daikon radish, chopped jalapenos, squash or zucchini zoodles, broccoli, and cashews!

Convenient. Healthy. Affordable.

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