Wild Salmon Poke BC

Poke began in Hawaii as a humble snack of chopped reef fish seasoned with sea salt and seaweed, eaten by fishermen right on the beach. When Hawaiian communities brought the dish to the Pacific Northwest, BC cooks made a natural swap — trading the tropical catch for the wild salmon that runs through their own waters — and a new coastal favourite was born.

What makes this version great is the quality of the fish itself: wild sockeye or chinook, cut into jewel-like cubes and tossed in a bright sesame-soy dressing. Cool cucumber, creamy avocado, and a sprinkle of furikake add texture and contrast, so every spoonful is fresh, savoury, and a little bit briny. It’s the taste of summer on the coast, no cooking required.

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