Cooked Salmon Poke Bowl
Poke bowls traditionally have marinated raw seafood. Since we don’t always have access to sushi grade fish, why not cook the seafood instead! This bowl is very customizable. Feel free to use your favorite grain and whatever vegetable leftovers you have in your fridge. You will end up with a healthful colorful meal that is fun to make and delightful for both your eyes and taste buds!
Cooked Salmon Poke Bowl
Yield: 4
Ingredients
- Juice of 1 orange
- Juice of 1 lime
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tbsp honey
- 4 garlic cloves minced
- 4 chives thinly sliced
- 1 tsp ginger shaved
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
- 2 cups cooked quinoa (or any grain of your choice)
- 4 salmon fillets (around 6 oz each)
- 4 carrots sliced into ribbons
- 4 Persian cucumbers thinly sliced
- 4 orange beets thinly sliced into rounds
- 2 avocados thinly sliced
- 1 cup cooked shelled edamame
- 4 seaweed sheets thinly sliced
Instructions
- Preheat the oven to 425 degrees F(218 C).
- In a small bowl, whisk together the orange and lime juice, soy sauce, vinegar, honey, garlic, chives, ginger, sesame + salt and pepper.
- Place the salmon fillets in a baking dish.
- Pour the sauce over the fish and bake for 10 minutes until the salmon is flaky.
- Divide the quinoa among 4 bowls.
- Top with the fish, the carrots, cucumber, beet, avocado, edamame and seaweed (have fun arranging the ingredients in any artistic way you desire).
- Pour the sauce that has accumulated in the baking dish all over the bowl, sprinkle with some more toasted sesame seeds!
