Gluten-free | Dairy-free | Sugar-free | No added fats or oils option | No cooking
Poke ( pronounced poh-KAY) is Japanese for “to chop or cut”, and that's exactly what this bowl is all about. Fresh salmon is sliced and marinated to gain a wonderful flavour and texture that anyone who loves sushi, sashimi or raw fish salad will absolutely adore.
- 250 g (8.8 oz) fresh salmon fillet, skinned and boned and cut into small cubes
- 3-4 tbsp low sodium tamari
- 1 tbsp sesame oil, optional
- 1 tbsp of wakame pieces or thin dried seaweed, rehydrated in a bowl of water
- 300 g (10.5 oz) white cabbage, finely shredded
- Handful of kale leaves, finely shredded
- 2 tbsp finely chopped fresh coriander (cilantro), optional
- 4 tbsp prebiotic pickle juice or ½ lemon or lime juiced
- Place the fish into a bowl and pour over the tamari. Add the sesame oil if using, and mix together lightly and evenly. You could swap the sesame oil here for a tablespoon of fresh lime or lemon juice.
- Add the rehydrated seaweed or wakame and stir through. Cover the bowl with cling film and allow the poke to chill in the refrigerator for at least 30 minutes before serving.
- Mix together the cabbage, kale and coriander and place into the bottom of 2 serving bowls. Add the pickle or citrus juice to the slaw and place the marinated salmon on top.
- Serve immediately.
- If you are meal-prepping this dish, keep the fish and cabbage slaw separate until ready to eat. Add the pickle or citrus juice to the slaw just before serving.