Salmon Poke Recipe

I suppose my husband woke up longing for our lazy honeymoon days in Hawaii because he dragged me out of bed early this morning and clear across town to the fish market in search of sashimi-grade salmon for his salmon poke bowl. He found what he was looking for and here we are.


½ Pound Sashimi-Grade Salmon

2 oz. Yellow Onion, Diced

1 oz. Red Onion, Diced

1 oz. White Onion, Diced

1.2 oz. Wild Onion, Chopped

0.1 oz. Cilantro, Chopped (No Stems)

0.1 oz. Toasted Seaweed, Chopped

1 ½ tbsp. Sesame Oil

1 Large Haas Avocado, Diced

Soy Sauce, to Taste

Toasted Sesame Seed, to Taste

Coarse Sea Salt, to Taste

Cracked Black Pepper, to Taste

Grated Ginger (Or Ginger Powder) to Taste

Garlic Powder, to Taste





First, he chopped and diced all of his onions and cilantro. Next he sliced the salmon using a sharp knife into half inch-by-half-inch pieces. He then placed the salmon in a glass bowl and covered with soy sauce before adding the onion and cilantro to the mixture. The next step was to add additional soy sauce over the onions followed by the sesame oil. As the mixture marinated in the bowl, he diced the avocado, adding it and the seaweed to the mixture upon completion. From there, he added the additional seasonings and a final tablespoon of sesame oil. The final step was to toss the mixture vigorously for 30 seconds, and add the sesame seed as garnishment.

And there you have it. Within 10 minutes he was transported back to the sandy beaches and rejuvenating air of Hawaii. He didn’t have to deal with TSA.