Remove skin from salmon and cut into 1/2 inch cubes. This works best if the salmon is still very cold and not completely thawed yet. Use a sharp knife!

In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish; you can be as sparing or heavy as you want here. We think a light touch is best and brings out the flavor in the salmon. A lot goes a long way. You can hold on to extra dressing for other stuff if you've got alot.

Enjoy on its own, or with rice, edamame, veggies. The world is your poke oyster.