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salmon poke bowl with cucumbrs, collard green salad, avocado, pickled beets and ginger

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. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 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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