citrus salmon poke bowl

A delicious, heart-healthy way to serve up salmon is by making poke – a beautiful dish from Native Hawaiian cuisine that features diced raw fish for an incredible appetizer or main course. We’ve given traditional poke an update and served it with farro to boost the health benefits of this dish.

Farro is a great source of fiber, iron, protein, and magnesium. With all of those nutrients in this little grain, it supports brain and heart health and is a good diabetes-friendly pick. Once you cook it on the stovetop, in a slower cooker, or in the oven, the hot farro with the cold poke will be an amazing combination of temperature and flavor!

Serves 4

For the Poke

• 1 pound skinless Kvarøy Arctic salmon fillet, cubed

• 2 tablespoons light soy sauce

• 2 tablespoons olive oil

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon toasted black and white sesame seeds

• 1 teaspoon freshly grated ginger

• 2 tablespoons freshly squeezed orange juice

• 1 teaspoon freshly grated orange zest

Additional Ingredients

• Cooked Edamame

• Sliced English Cucumber

• 2 cups cooked farro-cooked per the package instructions

• Pickled Ginger

• Toasted Sesame Seeds

• Sliced Green onion

• Sliced Lemon

DIRECTIONS

For the Poke
Combine all of the ingredients in a large bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Serve cold.

To Serve
Divide the hot farro between four individual bowls. Next, divide the poke between the bowls and place cucumbers and edamame in each bowl. Garnish of the pickled ginger, toasted sesame seeds sliced green onion and lemon slices if desired.