Salmon Poke on Greens with Wasabi Peas

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This heart-healthy salmon poke on greens is a vibrant, modern take on traditional Hawaiian flavours. By swapping rice for crisp Little Gem lettuce leaves, the dish becomes a light yet satisfying meal packed with omega-3 fatty acids and fresh citrus notes. The combination of silky raw salmon, creamy avocado and the zing of a homemade grapefruit ponzu dressing creates a sophisticated balance of textures that is perfect for a nutritious lunch or a refreshing summer dinner.

Preparing this colourful salad is remarkably simple, making it an excellent choice for those seeking a quick, protein-rich dish that doesn't compromise on flavour. The addition of crushed wasabi peas provides a clever hit of heat and a satisfying crunch, while the quick-pickled cucumbers add a bright acidity. It is a fantastic option for anyone looking to incorporate more fresh fish and leafy greens into their weekly menu.

Ingredients for Salmon Poke on Greens with Wasabi Peas

1 כפית סוכר
1/2 teaspoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar, divided
2 Persian cucumbers, thinly sliced
מלח כשר
2 spring onions
45ml white or dark soy sauce
1 tablespoon plus 1 1/2 teaspoons mirin
1 tablespoon plus 1 1/2 teaspoons fresh grapefruit juice
1 כפית מיץ לימון טרי
5 heads of Little Gem lettuce, cores removed, leaves separated
350g fresh salmon, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
40g prepared wasabi green peas, crushed
Furikake (for serving)

How to make Salmon Poke on Greens with Wasabi Peas

Whisk sugar, ginger, and 1 tablespoon vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.

Meanwhile, remove dark green tops from spring onions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until spring onions begin to curl, 10–15 minutes. Drain spring onion tops, then squeeze out excess liquid with paper towels.

Thinly slice pale green and white parts of spring onions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 tablespoon vinegar to combine. Transfer 45ml ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 45ml ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and spring onion tops to bowl with salmon and toss again. Season with more salt if needed.

Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.

Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.