Sunday, September 28 is International Poke Day and it is the perfect excuse to enjoy one of the easiest and most flavorful ways to serve fresh fish.
Poke began in Hawaii with local fishermen who would season small pieces of their daily catch with sea salt, seaweed, and roasted kukui nut. What started as a simple snack has become a favorite around the world. Today, poke bowls are often layered with rice, fresh vegetables, sauces, and toppings, but at its heart poke remains about freshness, simplicity, and honoring the sea.
To help you celebrate, here is a simple recipe using Alaska sockeye salmon.
Easy Sockeye Salmon Poke Bowl
Ingredients:
• 1 pound wild Alaska sockeye salmon filet, skin removed and cut into bite size cubes
• 2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds
• Cooked white or brown rice for serving
• Optional toppings such as avocado, cucumber, shredded carrots, edamame, pickled ginger, or seaweed
Instructions:
Place the cubed salmon in a bowl and gently toss with soy sauce, sesame oil, green onion, and sesame seeds. Cover and refrigerate for ten to fifteen minutes. Serve over rice and add any toppings you like.
That is all it takes to put together a fresh, colorful, and nourishing meal. The salmon is the star of the bowl and the toppings allow you to get creative with what you already have on hand.
We have sockeye salmon portions ready for you, perfect for making your own poke bowls at home. Along with salmon, our fall offerings include Pacific cod, black cod, halibut, grass finished beef, pork, honey, and olive oil. This is a wonderful time to think ahead to winter and stock your freezer and pantry.
Celebrate International Poke Day with us and enjoy the taste of wild Alaska sockeye in a dish that connects tradition, simplicity, and good food.
Enjoy,
Brenna & Kenny
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