Whole30 Salmon Poke

aloha!

The Hawaiian Islands are near & dear to my heart! I've gone every year since 2012 & the first thing I want to eat when I get there is salmon poke. I absolutely love sushi. It's probably my favorite food EVER (well & french fries too). Think of poke as the filling of the sushi. You get all the protein, but without the rice (even though I love rice, sadly I can't eat it on Whole30). There are so many different types of poke: ahi, tako, salmon, etc., but salmon is my favorite type of fish.

When I lived in San Diego there were so many Asian supermarkets. I always got my fish from 99 Ranch Market or Marukai Market. If you're lucky to live on the west coast you can find them everywhere. Now I live in Tennessee & it's really hard to find high quality fish or affordable restaurants with really good sushi. I met a wonderful lady named Jenn who founded Aloha Fish Company. Let me tell you, the fish she brings to Nashville is amazing! I order from her often. She has fish flown in from Hawaii. All types: salmon, ahi, ono, hamachi, Kauai shrimp, & more. She has built quite the following, check her out on Instagram!

Click below!

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I've adapted the recipe to make it Whole30 compliant. I hope you love it as much as I do!

Ingredients:

1 pound of sashimi grade salmon (I used Ora King salmon from Aloha Fish Company)
4 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 lime, juiced
3 scallion bulbs, finely chopped
1/2 of an English cucumber, small dice
1/4 tsp sesame seeds

Prep you veggies first! Slice as stated above. In a bowl, combine the coconut aminos, sesame oil, vinegar, & lime juice.

Next, take your salmon, flip it over & separate the salmon from the salmon skin (save it for later & broil it for something extra crispy!). After the skin is removed, cut your salmon in strips against the grain of the salmon. Then we dice it. I usually cut the strips into little cubes one at a time because the fish is so delicate. If you cut too much at one time the fish cuts will look uneven & can look mushy.

After it's all diced, add it to the bowl with the marinade, mix so the marinade is spread evenly.

Serve over a bed of salad greens, cauliflower rice, in cucumber boats, or eat it by itself (I usually do this) & enjoy!

You're welcome!