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Spicy Smoked Salmon Poke (Soy Free)
Our delicious spicy smoked salmon poke is a bit like a salmon sashimi salad but made with cold smoked salmon! This recipe is soy free and gluten free, is quick to make, and is perfect for lunches.
Gluten free, dairy free, soy free, low carb
Course
Salads
Cuisine
Asian
Keyword
salmon poke, spicy salmon
Prep Time
5
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
servings
Calories
235
kcal
Author
Sarah Jane Parker
Ingredients
8
ounces
cold smoked salmon
(I usually use
Latitude 45
smoked salmon but other brands will work)
2
Tablespoons
soy free and egg free mayo
(I use the
Hellman's vegan mayo
, but you can use any brand you prefer)
2
teaspoons
chopped chives
2
teaspoons
coconut aminos
(or coconut amino teriyaki sauce)
1
teaspoon
chickpea miso, optional
(I use
Miso Master chickpea miso
)
½
teaspoon
rice vinegar
¼ to ½
teaspoon
garlic powder
Sriracha, to taste
Black sesame seeds for garnish
Instructions
Chop the smoked salmon into small pieces (about 1/4 inch in size) depending on how it's sliced. Add to a bowl.
Add the mayo to the bowl, along with the chives, aminos, miso rice vinegar, garlic powder, and sriracha to taste. Stir until combined.
Serve on top of green salad, crispy rice squares, avocado halves, or sliced cucumbers and garnish with more chives and black sesame seeds.
Store in an airtight container in the fridge for up to 3 days.
Notes
If you have sesame allergies, you can skip the black sesame seeds.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
3
g
|
Protein:
21
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
26
mg
|
Sodium:
1194
mg
|
Potassium:
212
mg
|
Fiber:
0.2
g
|
Sugar:
0.2
g
|
Vitamin A:
145
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1
mg