1tablespoonPickled beetsdiced (optional) - see notes for how to make
1teaspoonBlack Sesame Seeds
2cupsbrown or white Ricecooked
For the Sauce:
¼cupTamari Sauceor low sodium soy
2teaspoonssesame oil
1tablespoonrice vinegar
1medium Limejuiced
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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