"High Rollers" Salmon Poke Bowl with Collard Green "Seaweed" Salad

This Salmon Poke Bowl recipe is not traditional in the true Hawaiian sense by any means, but it is damn good and more in line with versions you'll see as part of the craze that's going on currently.

I used the toppings to put my personal spin on it which skews more towards soul food with ingredients like collard greens and beets.

Peruvians have ceviche, Japanese have sushi, sashimi, and poke. They are similar in that raw fish is the star. If you know how to make ceviche, poke will not be much of a problem.

MOOD MUSIC

Poke is a weeknight plurge for my snobby kids. They eat like high rollers, but I don't complain cause they spend their own money.

SALMON POKE BOWL INGREDIENTS

For the Poke

• Sushi Grade Salmon
• Green Onions

Poke Toppings

• Avocado
• Cucumber
• Collard Greens
• Pickled Ginger
• Black Sesame Seeds
• Cooked Rice

For the Sauce

COOKING INSTRUCTIONS

Make the Sauce

Whisk together the tamari, vinegar, sesame oil, and lime juice in a medium mixing bowl. Set aside.

Prepare the Salmon

Using a super sharp knife slice the salmon into cubes. Chop the green parts of the scallions. Place both in a medium mixing bowl. Add about ¾ of the sauce and gently stir together to dress the salmon. Let the fish marinate for about 5 minutes.

Prepare the toppings

Roll the collard greens tightly into cigars. Slice short-wise into fine strips. Add remaining sauce and a pinch of sea salt. Toss and combine well.

Serve the poke with the collard greens salad, cucumber slices, and pickled ginger. Garnish with avocado and sesame seeds.

COOKING CONSIDERATIONS

Though this salmon poke bowl is a twist on the traditional, I didn't change the process. It's as simple and quick to make as any. I only substituted fish type and added my own personal spin on a few toppings.

The collards salad is as simple as it gets. I included pickled beets for fun, color, texture, and brightness. I generally keep different varieties of pickled vegetables on hand using a very simple pickling recipe. The collards and pickled beets combo added some dynamite soul to this salmon poke bowl.

Key Tips for Salmon Poke Bowl

• Choose a HIGH QUALITY fatty fish if you need a salmon substitute. The fattier the fish, the better it will taste
• Cut with the grain when cutting the salmon to avoid perforated edges.
• For a less fishy taste, go with smaller cubes of salmon. This also allows the sauce to shine some
• Toppings are a personal preference. Guidance I use will be to add things with contrasting colors and textures. Add some crunch (fried shallots or scallion whites) for texture and/or some green vegetables to brighten the dish.
• Use the freshest fish possible and eat it immediately

MORE COLLARD GREEN RECIPES

Southern Collard Greens

Soba Noodles with Collard Greens

Instant Pot Collard Greens with Smoked Brisket

Collard Greens Salad

Curried Collards

For a few salmon main dish options try any one of the following:

• Broiled Jerk Salmon
• Maple Glazed Salmon
• Cold Smoked Salmon Salad
• Grilled Salmon Steak

If you make this Salmon Poke Bowl recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

Salmon Poke Bowl With Collards Greens "Seaweed" Salad

Soulful Salmon Poke Bowl recipe with citrus Soy Sauce topped with collard greens "seaweed," pickled beets and ginger, and avocado. 

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course

Cuisine: Hawaiian, Modern Soul Food

Servings: 4 people

Calories:

Author: Marwin Brown

Ingredients

For the Poke:

• ▢ 1 pound sushi grade salmon cut into ¾ inch chunks
• ▢ ½ cup Green Onions

Toppings

• ▢ 1 medium ripe Avocado pitted and diced
• ▢ 1 medium Cucumber thinly sliced
• ▢ 1 bunch Collard Greens sliced thinly into ribbons
• ▢ Pickled Ginger
• ▢ 1 tablespoon Pickled beets diced (optional) - see notes for how to make
• ▢ 1 teaspoon Black Sesame Seeds
• ▢ 2 cups brown or white Rice cooked

For the Sauce:

• ▢ ¼ cup Tamari Sauce or low sodium soy
• ▢ 2 teaspoons sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1 medium Lime juiced

Instructions

• Whisk together the tamari/soy sauce, vinegar, sesame oil, and lime juice in a medium mixing bowl. Set aside.
• Place the cubed salmon and scallions in a medium mixing bowl. Add about ¾ of the sauce and gently stir together to dress the salmon. Marinade for 5 minutes.
• Add collard greens in another bowl. Add remaining sauce and a pinch of sea salt. Toss to combine well.
• To serve, scoop rice into bowls, top with salmon poke, collard greens salad, pickled beets, cucumber slices and a few pieces of pickled ginger. Garnish with avocado and sesame seeds

Notes

• Choose a fatty fish if you need a salmon substitute. The fattier the fish, the better it will taste
• Cut with the grain when cutting the salmon to avoid perforated edges.
• For a less fishy taste, go with smaller cubes of salmon. This also allows the sauce to shine some
• Toppings are a personal preference. Guidance I use will be to add things with contrasting colors and textures. Add some crunch (fried shallots or scallion whites) for texture and/or some green vegetables to brighten the dish.

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