Whole30 Salmon Poke
aloha!
Click below!
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!
