Salmon Poke

Salmon Poke

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From: EatingWell Magazine, July/August 2018

Poke is a fast, refreshing and delicious salad of diced raw fish tossed in a vibrant sauce—often a combination of soy sauce, sesame oil, toasted sesame seeds and sweet onions or scallions. Hailing from Hawaii, poke is usually served as an appetizer or bulked up with fresh sliced veggies, greens or seasoned rice for a speedy entree.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ cup thinly sliced scallion greens
  • ¼ cup reduced-sodium tamari
  • 1½ tablespoons mirin
  • 1½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon crushed red pepper (optional)
  • 12 ounces sushi-grade salmon, skinned and cut into ½-inch pieces
  • 4 cups zucchini noodles
  • 2 tablespoons rice vinegar
  • 2 cups sliced radishes
  • 2 cups packed arugula
  • ¼ cup pickled ginger
  • ¼ cup crushed wasabi peas

Preparation

  • Prep

  • Ready In

  1. Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add salmon to the sauce in the medium bowl and gently toss to coat.
  2. Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with ¾ cup salmon, ½ cup each radishes and arugula, and 1 tablespoon each pickled ginger and wasabi peas. Drizzle with the reserved sauce and serve.

Nutrition information

  • Serving size: 2¼ cups
  • Per serving: 316 calories; 16 g fat(4 g sat); 4 g fiber; 19 g carbohydrates; 22 g protein; 4 mcg folate; 43 mg cholesterol; 8 g sugars; 0 g added sugars; 1,072 IU vitamin A; 30 mg vitamin C; 89 mg calcium; 2 mg iron; 946 mg sodium; 821 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, 2½ lean protein, 1 fat

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