Crave worthy salmon poke salad made with sashimi grade salmon, umami sauce, chopped macadamia nuts, scallions, kale, mango, pickled ginger, jalepenos topped with spicy mayo and furikake.
This salmon poke is fresh, flavourful and even better than your favorite sashimi. The salad is incredibly well balanced in flavor and if you’re a fan of raw tuna and sashimi than you’ll absolutely love this recipe!
If you’ve never had poke before than were about to knock your socks off!
This Hawaiian inspired poke is fresh, bright, loaded with protein and healthy fats. Super quick and easy to prepare. For an intense shoyu salmon flavor, marinade the salmon cubes in the umami sauce for a few hours. Customize the salad however you want using ingredients you have on hand but we highly recommend adding the mangos, pickled ginger and jalepenos.
You’ll need a good umami rich Furikake to garnish the poke salad. This can be found in most Asian grocery stores. There are generally several flavors available; I like the basic Seto Fumi Furikake best its totally worth a look to find Furikake especially if you’re a fan of poke.
The chilled salmon cubes and the crunch from the kale salad is just what every Friday needs. This is our go-to poke and salad recipe. It’s perfect for date night even for intimate gatherings during those hot summer months when you want to impress your guests with this delicious light salad packed with umami flavors.
We hope this recipes graces your nights just ours. Don’t forget to share your version and tag us on Instagram. @Thecommunalfeast
1. In a bowl, combine the shoyu salmon ingredients, gently toss together and chill for a few minutes before making the salad
2. To make the umami dressing mix all the ingredients together and set aside.
3. To a mixing bowl add the kale and dress with the umami dressing. Massage the dressing into the kale with your hands. This helps break down the bitterness of the kale. (Don’t overdress the kale)
4. Add the kale to your serving bowls, portioned accordingly. Next top the kale with chopped mangos, jalepenos, pickled ginger and red onions. Place the chilled shoyu salmon in the center of the salad. Pile it on high in each serving bowl. Drizzle Sriracha mayo, garnish with Furikake and pea shoots.