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UMAMI SALMON POKE SALAD

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.


Prep Time15 minutes
Total Time15 minutes
Course: Date Night
Servings: 2
Author: the communal feast

Ingredients

  • Shoyu salmon:
  • 1 lb fresh sashimi-grade salmon chilled and cut into 1-inch cubes
  • 1 and 1/2 tablespoons soy sauce shoyu, plus more to taste
  • 1 tablespoon sesame oil
  • ½ tablespoon umami sauce can be found at Asian grocer
  • 1/2 cup chopped green onions green parts only
  • 1/8 teaspoon garlic chili sauce
  • 1 tablespoon finely chopped toasted macadamia nuts
  • Poke salad:
  • Handful of kale portion accordingly per serving size
  • ½ cup mangos chopped into small cubes
  • 1 jalepeno thinly sliced
  • 1/3 cup pickled ginger
  • 1/3 cup red onion thinly sliced
  • Umami dressing:
  • 2 tablespoons umami sauce
  • 1 teaspoon rice vinegar
  • ½ tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ tablespoon Worcestershire
  • Garnish:
  • Sriracha mayo
  • Furikake Rice seasoning available at any Asian grocer
  • Pea shoots

Instructions

  • 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.
  • Serve immediately.