Salmon Poke Bowl
This delicious meal is one that is both nutrient-dense, and easily made in under 20 minutes. Why drive to a restaurant when you can stay home, save money, and know all of the ingredients are going to make you feel good?! I asked myself the same thing, so glad we’re on the same page! Not only is this dish colorful and oh so vibrant, it’s also full of mouthwatering flavors that come together so well with each forkful!
Ingredients:
3-4 cups (cauliflower) rice
1 clove garlic, finely minced
1 tbsp ebtb seasoning/sesame seeds
1/2 tbsp sage
1/2 tsp ginger
6 ounces wild-caught salmon, cubed
2 tbsp coconut aminos (soy sauce/tamari substitute)
1/3 cup (pickled) red onions, sliced into slivers
1 tbsp apple cider vinegar (if onions are not pickled)
1/3 cup cucumbers, sliced
2 tbsp olive tapenade, for topping (optional)
1/2 an avocado
3 tbsp teriyaki sauce (this is my favorite, soy-free version!)
Directions:
Cook your rice as preferred. Stir in the garlic, sage, ebtb seasoning/sesame seeds, and ginger in at the end. Either transfer this to a warm bowl or set the pan aside.
Cut or slice the salmon into cubes, if not already done. Over low-medium heat, sauté the salmon with the coconut aminos. Keep it cooking for 2-3 minutes, until some starts to cook and turn to a light gray color.
If not using pickled red onions, sauté sliced red onions in the apple cider vinegar for 1-2 minutes, over low-medium heat.
If not already done, transfer the seasoned rice to the base of your bowl. From there, however you like, top it off with the salmon cubes, red onions, cucumbers, olive tapenade (if using), avocado, drizzles of teriyaki sauce, and any extra seasonings.
Grab a fork and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to about 5 days.
