Recipe for poke: a fruity fish salad from Hawaii
Like to try a new food trend? Poke tastes at least as exotic as it sounds and makes for a delicious gastronomical experience. And because we are true fruit and vegetable lovers and love to experiment with recipes, we have re-interpreted Poke and instead of rice have chosen a fruit salad:
Ingredients
- 340 grammes fresh salmon, cut into 1–2 cm cubes
- 300 grammes fresh pineapple, finely chopped
- 2 tablespoons finely chopped red onion
Marinade
- 1 spring onion
- 60 milliliters low-sodium soya sauce
- 1 teaspoon honey
- 1 tablespoon sesame oil
- 1 teaspoon chopped preserved ginger
- 1 tablespoon sesame seeds
Salad
- ⅓ cup Pomegranate vinaigrette (approximately one cup): olive oil, ⅓ cup pomegranate juice, 2 tablespoons red wine vinegar, 2 tablespoons orange juice, 1 teaspoon chopped onions or shallots, salt, pepper