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Salmon and Avocado Poke Bowl

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.
Servings: 4



  • 1 pound wild salmon skinned and cut into ¾-inch cubes
  • 1 medium ripe avocado diced
  • ¼ cup thinly sliced yellow onion
  • ½ cup thinly sliced green onion
  • ½ cup chopped fresh cilantro
  • 3 Tbsp reduced-sodium tamari soy sauce
  • 2 tsp toasted dark sesame oil
  • ½ tsp Sriracha *optional to taste

Brown Rice Salad

  • 2 cups cooked short-grain brown rice warmed
  • 2 cups packed spicy greens such as arugula or watercress
  • 2 Tbsp rice vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp Chinese-style or Dijon mustard *optional to taste


  • Cut up all vegetables.
  • 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.
  • 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.
  • 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.
  • Dish up each dish with rice salad on the bottom and top with the salmon avocado mix.
  • 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