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Salmon & Avocado Poke Bowl

Salmon & Avocado Poke Bowl

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Ingredients:

Poke 

  • 450g /1 lb previously frozen wild salmon, skinned and cut into ¾ inch cubes 
  • 1 medium ripe avocado, diced 
  • ½ cup thinly sliced yellow onion 
  • ½ cup thinly sliced scallion greens 
  • ½ cup chopped fresh cilantro 
  • ¼ cup tobiko (flying fish roe) or other caviar 
  • 3 Tbsp reduced-sodium tamari 
  • 2 Tsp toasted (dark) sesame oil 
  • ½ Tsp Sriracha 

Brown Rice Salad

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

Method:

  1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl. 
  2. 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. Serve the poke on the rice salad.

From: EatingWell Magazine. March/April 2017 by Martha Cheng 

 

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