inthekitchen
Organic Salmon Poke Salad
Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon.
INGREDIENTS Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce 2 Tbsp sesame oil 3 / 4 Tbsp Sambal hot sauce
Poke 12 oz fresh organic salmon 1 English cucumber, diced 1 mango, diced 1 / 2 cup snap peas, cut into thirds 1 / 4 cup Maui onion, thinly sliced and soaked in ice water 2 cups organic greens
Garnish 1 / 2 jalapeño, thinly sliced cilantro leaves sesame seeds
METHOD Vinaigrette 1. Combine ingredients in a stainless steel bowl and mix well. Refrigerate until needed.
Poke 1. Combine 1 / 2 inch cubes of salmon, cucumber, mango, snap peas, onions and vinaigrette in a chilled stainless steel bowl. Mix well. 2. Divide organic greens and poke mixture onto 4 chilled dishes. Garnish with cilantro leaves, toasted sesame seeds and sliced jalapeño. Serve very cold.
Yield 4 servings
20 ciao! / jun / jul / two thousand eighteen