Healthy Cooking: Ahi & Salmon Poke

FingerLickinKitchen's picture

Aug. 27, 2013

This fresh, delicate, and deliciously light fish salad is great all year around. It is super quick and easy to make. I especially like it in the summer time since it doesn't call for any cooking. Or it can be thrown on the grill for say Labor Day weekend. I hope you give it a whirl!


Ahi tuna 1 Pound , cut into bit size (Sushi Style)
Salmon 1 Pound , cut into bit size (Sushi Style)
Edamame 1/2 Cup (8 tbs)
Red onion 1/2 Small , chopped
Green onion 4 , chopped
Sesame seeds 1/4 Cup (4 tbs)
Sesame oil 3 Tablespoon
Soy sauce 1 Cup (16 tbs) (1/2
Pickled ginger 1/2 Cup (8 tbs)
Seaweed flakes 1 Tablespoon (Optional)
Masago 1/4 Cup (4 tbs) (Optional)
Red pepper flakes 1 Tablespoon (Optional)
Jalapeno 1 (Optional)
Mung bean sprouts 1/2 Cup (8 tbs) (Optional)
Avocado 1 , diced (cali style) (Optional)



1. In a large bowl, mix together all the ingredients and refrigerate for 2 hours before serving.


2. Serve the salad with wonton crackers.


If you don’t like the raw flavour of fish then you can stir fry this and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 238Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1692 mg70.5%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet