Salmon Shoyu Poke

Seafood-based suppers are some of of the simplest, most nutritious meals you can make! But many people don't eat as much fish as they should because they aren't sure how to prepare it. If you're looking for easy recipes to help you include more seafood in your diet in simple, healthy ways, look no further! (If you want to buy sustainable Canadian seafood, become a Skipper Otto member!)

You probably hear a lot about poke right now. This traditional Hawaiian dish has become very popular for good reason -- it is incredibly delicious, very easy to make, and very healthy. Our tasty Salmon Shoyu Poke is faster than take-out, more nutritious, fair trade, 100% traceable, and a great way to serve our sushi-grade sockeye salmon.

Keep in mind that poke contains raw fish so be sure you always use sushi-grade fish for any poke recipe. And, of course, all our flash-frozen salmon and tuna fillets are sushi grade!

Ingredients:

• 1 lb sockeye salmon
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 1/2 cup thinly sliced sweet onion
• 1-2 green onions, sliced into thin rounds
• 1/2 tbsp roasted sesame seeds
• cooked rice, for serving

Method

1. Mix soy sauce and sesame oil in a bowl.
2. Skin sockeye and cut into 1 inch cubes. Place in a medium sized bowl.
3. Add soy and sesame mixture, sweet onions, and green onions to the sockeye and gently mix.
4. Serve over rice, and sprinkle with sesame seeds.

 

Give it a try and send us your feedback and photos of your experience making our Salmon Shoyu Poke!

Where can you pick up this delicious, high quality fish for your next poke night? Click here to see our pick up locations.