If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful, and it only takes 20 minutes to make. Thank you to California Avocados for helping me share this recipe with you.
When we booked a trip to Hawaii a couple of years ago, the first thing I thought was, “Yes! Poke every day!” Out loud, so that I didn’t seem even more food obsessed to my family, I said, “I can’t wait to go boogie boarding and snorkeling!” But in the recesses of my brain, it was “all poke, all the time”.
If you’re not familiar with poke (pronounced POH-keh), it is a Hawaiian specialty consisting of raw fish marinated in soy sauce, sesame oil and sweet onion, sometimes with a bit of spice mixed in, and it is absolutely delightful. The popularity of poke has exploded into a trend of poke bowl restaurants popping up from Hawaii to New York. Rice, veggies, avocado and a variety of other mix-ins, all topped off with a hearty scoop of fish.
This month, California Avocados is celebrating the United Plates of America, highlighting iconic American dishes and incorporating them with peak-of-the-season avocados. Kansas City has barbecue, New Orleans has gumbo and Hawaii has poke. And since our family is still reveling in the abundance of fresh salmon available in the Seattle area, it only seemed right to substitute ahi, the most common poke fish, with fresh salmon.
Do you want to use just any ol’ salmon for this recipe? Nope. Be sure to use a high-quality salmon, preferably one labeled as “sashimi grade”. Not only will it taste better, but sashimi grade salmon is safe to eat raw.
Typically, poke bowls are constructed with a base of seasoned rice, but I opted for a grain-free version (for gluten free, be sure to use tamari rather than soy sauce). I eliminated the rice, substituting it with baby kale lightly coated with a soy wasabi dressing. A salmon poke salad.
While you can go all out with toppings, such as pickled ginger, edamame, jalapenos, sesame seeds, green onions and so on, the “must have” item is avocado. There’s just something about the creamy texture of a great avocado paired with the tender salmon that just works. California Avocados are at their peak right now and I find myself looking for any excuse to incorporate them into a meal. Okay, who am I kidding? Half of the time, I just sprinkle half an avocado with salt and scoop it straight into my mouth. Heaven in a bite.
Earlier, I mentioned that poke is typically made with raw onion, typically a sweet onion, such as Maui, Vidalia or Walla Walla. However, raw onion is just not my thing, so I swapped it out for green onion, which has a much milder taste.
If you prefer to serve this as an appetizer for four, simply split each portion in half. I get a little possessive when it comes to poke, so the portion size of this salmon poke salad is just right for lunch or a light dinner.
Avocado Salmon Poke Salad Bowl
Ingredients
The Poke:
- 6 ounces sashimi grade salmon cut into ¾ –inch pieces
- 1 tablespoon + 1 teaspoon reduced sodium soy sauce or tamari for gluten free
- ¾ teaspoon sesame oil
- ¾ teaspoon agave nectar
- ¼ teaspoon sriracha or more to taste
- 1 green onion thinly sliced, divided
- ½ teaspoon toasted sesame seeds
The Dressing:
- 2 teaspoons reduced sodium soy sauce
- 1 ½ teaspoons rice vinegar
- ½ teaspoon wasabi paste can substitute sriracha
- 1 teaspoon olive oil
- ¼ teaspoon sesame oil
- ¼ teaspoon agave nectar or honey
The Salad:
- 3 cups lightly packed baby kale
- ½ California avocado thinly sliced
- ½ cup edamame
- ¼ large sheet of nori seaweed, thinly sliced
- Pickled ginger if desired
Instructions
The Poke:
- In a medium bowl, stir together the salmon, soy sauce, sesame oil, agave nectar and sriracha.
- Stir in the half of the sliced green onion and the sesame seeds.
The Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, wasabi paste, olive oil and sesame oil.
The Salad:
- Toss the baby kale with the remaining green onion and the dressing. Divide the mixture between two bowls.
- Top with the avocado, poke, edamame, nori and pickled ginger (if desired). Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Emma
I love salmon and avocado. Thanks for the recipe for this salad.
mom2many
I introduced my family to poke with this recipe and they are fans for life! Thank you so much for such an awesome recipe. The only change I made was adding a small scoop of sushi rice to each bowl.
Alyssa | EverydayMaven
I need to make this!!! We had a Poke bar at our wedding in Hawaii and can you believe I've never tried to make it myself?
Gina @Running to the Kitchen
Yum! This is amazing!
Alicia
Can't wait to try this! And just in time for fishing season. I'm new to poke but was instantly a fan after trying it a couple of months ago.
Rose
I love the idea of doing this more like a salad than a rice bowl. It sounds perfect for light summer meals!
carrie @ frugal foodie mama
This just sounds heavenly! I am sucker for the sashimi tuna/avocado combo. 🙂
Liz @ The Lemon Bowl
I want this so badly right now!
Joanie @ One Dish Kitchen
This looks so fresh and flavorful - ideal for a summer meal and I love those chopsticks!
Anna @ Crunchy Creamy Sweet
I've never had a poke bowl! Looks like I am seriously missing out. This looks fantastic!
Michelle @ The Complete Savorist
How fresh an light is this poke bowl. I love the simple elegance of it.
Jen
I always order poke when we go out for dinner but never thought I could recreate the wonderful flavors.....until I found this recipe! It has everything I love!
Erin @ The Speckled Palate
What an utterly delicious bowl! While I've never been to Hawaii, I dream of trying poke there one day. But until then, I'll just make some of this to satisfy the craving. 🙂
sue | theviewfromgreatisland
That salmon looks so clean and pure, and SILKY! And I can't get enough avocados this summer ~ wish I had one of these bowls in front of me right now 🙂