This cooked salmon poke bowl is a fresh, easy, and healthier take on a classic poke-style bowl. It uses cooked salmon instead of sushi-grade fish, a spicy Greek yogurt sambal sauce instead of traditional mayo, and plenty of vegetables for a colorful, satisfying meal.

This homemade kimchi recipe blends Korean fermentation techniques with Mediterranean ingredients I always keep in the kitchen here on Lesvos. Napa cabbage, Turkish biber salça, garlic, anchovies, ginger, and green onion come together into a spicy, tangy, deeply savory ferment that somehow feels both familiar and completely new. It’s simple to make, wildly flavorful, and perfect with rice bowls, grilled fish, eggs, or straight from the jar standing in your kitchen.