Salmon and Avocado Poke Bowl

adminFish & Shellfish, Recipe Box, Seasonal Eating: Spring, Seasonal Eating: Winter
Salmon and Avocado Poke Bowl
Serves 4
Poke is becoming very popular and this dinner in a bowl is quick to prepare without missing out of flavour due to the marinade. Salmon is rich in omega 3 fatty acids and high in protein, vitamins and minerals. The versatility of this dish will make it a crowd pleaser with your family.
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Poke
  1. 1 pound wild salmon, skinned and cut into ¾-inch cubes
  2. 1 medium ripe avocado, diced
  3. ¼ cup thinly sliced yellow onion
  4. ½ cup thinly sliced green onion
  5. ½ cup chopped fresh cilantro
  6. 3 Tbsp reduced-sodium tamari (soy sauce)
  7. 2 tsp toasted (dark) sesame oil
  8. ½ tsp Sriracha *optional to taste
Brown Rice Salad
  1. 2 cups cooked short-grain brown rice, warmed
  2. 2 cups packed spicy greens, such as arugula or watercress
  3. 2 Tbsp rice vinegar
  4. 2 Tbsp extra-virgin olive oil
  5. 1 tsp Chinese-style or Dijon mustard *optional to taste
Instructions
  1. Cut up all vegetables.
  2. If desired quickly pan sear the salmon with small amount of oil. Be sure not to over cook, only needs a few minutes each side. Previously frozen salmon is used when serving raw as freezing kills any potential harmful bacteria.
  3. Gently combine salmon, avocado, onion, green onion, cilantro, tamari, sesame oil and Sriracha (if using) in a medium bowl. Do not overmix as salmon is delicate.
  4. Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well.
  5. Dish up each dish with rice salad on the bottom and top with the salmon avocado mix.
  6. Alternately you can keep all the ingredients and dressings separate and add them each to the bowl on top of the rice/ lettuce mix.
Adapted from Eating Well
Adapted from Eating Well
https://www.poppyinnovations.ca/