Salmon Poke Bowl with Sautéed Kale

Cut the salmon into 1.5 cm cubes using a sharp knife for clean edges. In a medium bowl, whisk together tamari sauce, sesame oil, and rice vinegar until combined. Gently toss the salmon cubes in the marinade to coat evenly, then cover and refrigerate for 15 minutes to allow flavors to meld.

Bring a small pot of water to a boil over high heat. Add edamame and cook for 3-4 minutes until bright green and tender. Drain immediately and rinse under cold water to stop cooking, then season lightly with salt. Dice the cucumber into small cubes for a uniform texture.

Wash and thoroughly dry the kale, then remove tough stems and roughly chop the leaves into bite-sized pieces. Mince garlic finely to release its aroma. Set aside for sautéing in the next step.

Heat olive oil in a large skillet over medium heat at approximately 160°C. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add chopped kale in batches, stirring to coat with oil, and cook for 3-5 minutes until wilted and tender with slightly crisp edges. Season with a pinch of salt to taste.

In individual serving bowls, arrange the marinated salmon, cooked edamame, and diced cucumber in neat sections for visual appeal. Drizzle any remaining marinade over the top for added flavor. Sprinkle sesame seeds evenly and garnish with thinly sliced green onion tops for a fresh finish.