Salmon Poke with Green Tea Olive Oil Vinaigrette

In this healthy and delicious Salmon Poke Bowl with Green Tea Olive Oil Vinaigrette, is a fun twist on the now ubiquitous Hawaiian classic. The flavorful vinaigrette is made with extra virgin olive oil, green tea, ginger, orange juice, and lime juice, and is the perfect companion to the buttery raw salmon. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 portions

Method

  1. For the Poke: Combine all ingredients in a bowl. Adjust seasoning.

  2. Garnish with sprouts and serve over jasmine rice.

Ingredients

Poke:

5 cups salmon, small dice

2 cups cucumber, peeled, seeded, small dice

1 cup cashews, tasted, chopped

¼ cup shallots, minced

¼ tamari / soy sauce

2 tsp. sesame oil, toasted

1 tsp. black sesame seeds

1 tsp. white sesame seeds

2 tsp. rice wine vinegar

1 ea. garlic clove, minced

2 Tbsp. ginger, minced

Salt as needed

Black pepper, ground, as needed

¼ -½ cup Green Tea Olive Oil Vinaigrette (find the recipe here)

½ nori, 1/8” x 1” pieces, cut with scissors

Garnish:

2 cups sprouts, such as radish sunflower, broccoli

2 cups jasmine rice, cooked

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.