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“Poke” salad with lemon and Olive Oil dressing

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“Poke” salad with lemon and Olive Oils from Spain dressing recipe

“Poke” literally translates to "cut into pieces". It is an ancestral dish that started as a simple snack among the indigenous Hawaiians and was taken to California by visitors who spent long periods of time in Hawaii.Its main ingredients are rice and raw fish, to which you can add different types of seaweed and other ingredients, fully adaptable to all tastes. Add anything you want, and it's a perfect, unique dish.Combined with some spoonfuls of Extra Virgin Olive Oil from Spain, it is a complete, fresh, fast, very tasty and quite affordable meal.Give it a try!

Preparation:

  1. Start by putting the red onion in a bowl with the lemon juice and let it marinate for 10 minutes. Hydrate the wakame seaweed in warm water.
  2. Cut the pickle into thin slices and the tomatoes in half. Tip: Click here  to learn how to cut tomatoes in half quickly and easily.
  3. Mix the soy sauce, Extra Virgin Olive Oil from Spain (try any of our varieties), the toasted sesame and the marinated onion together.

    Hand pouring soy sauce in bowl with extra virgin olive oil on wooden board

  4. Marinate the fish in soy sauce with Extra Virgin Olive Oil from Spain, sesame and onion. Add the nori seaweed.
  5. Dry and cut the hydrated wakame seaweed and add it to the salmon marinade. Let sit for 2 minutes.
  6. Divide the rice into bowls and top with the marinated fish and seaweed.
  7. Peel and chop the avocado into medium-sized pieces. Do this step at the end to prevent the avocado from turning brown.
  8. Top off the dish with the avocado, tomatoes, pickle and cashews. You can also garnish it with black sesame seeds. Ready to eat.
YUM!

Poke salad with lemon and Olive Oils from Spain dressing

  
15 min
Easy
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Ingredients

  • 1 3/4 cups cooked rice (brown or white)
  • 10.5 oz. salmon fillets cut into thick strips
  • 1 avocado
  • 16 cherry tomatoes
  • 2 tablespoons roughly chopped cashews
  • 1 large pickle
  • 1 julienned red onion
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons of soy sauce
  • 3 tablespoons of Extra Virgin Olive Oil from Spain
  • ¼ sheet nori seaweed cut in strips
  • ¼ wakame seaweed
  • Juice of one lemon
  • Warm water
  • Black sesame for garnish (optional)
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