January 16, 2025
Salmon Poke Bowl
Salmon Poke Bowl
4 servings | 30 min total cooking
INGREDIENTS
Salmon Poke
- 1 pound salmon, cut into ¾" cubes
- ¼ cup soy sauce
- 2 tablespoons sliced green onions
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
Pickled Cucumbers
- ½ cup rice wine vinegar
- ½ cup water
- ⅓ cup honey
- 1 teaspoon kosher salt
- ½ teaspoon red chili flakes
- 2 6-inch persian cucumbers, ⅛" thick slices
Sriracha Mayonnaise Sauce
- 2 tablespoons sriracha
- 2 tablespoon mayonnaise
METHOD
- Make the Salmon Poke – In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.
- Make the Pickled Cucumbers – In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir. Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use or freeze for 5 to 10 minutes to cool quickly.
- Make the Sriracha Mayonnaise – In a small bowl, whisk the Sriracha and mayonnaise until combined.
- Assemble the Bowl – To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise.
Notes
- Salmon Selection: Purchase sashimi-grade or sushi-grade salmon.
- Sriracha Substitute: Use garlic chili sauce, chili paste, chili crisp, or gochujang.
- Cucumber Substitute: Slice about 1 cup of English or regular cucumbers.
- Make-Ahead: The pickled cucumbers and sriracha sauce can be refrigerated and made 5 days in advance. It’s best to eat the salmon poke on the same day of preparation.
Nutrition Facts
Calories 296kcal
Carbohydrates 22g (7%)
Protein 26g (52%)
Fat 11g (17%)
Cholesterol 71mg (24%)
Sodium 1409mg (59%)
Potassium 10mg
Sugar 17g (19%)
Vitamin A200IU (4%)
Calcium 10mg (1%)
Iron 0.4mg
One Pan Salmon & Fennel with Lime 2 servings | 35 minutes INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground) METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin. Nutrition Facts Amount per serving 450 calories 29g fat 12g carbs 4g fiber 5g sugar 39g protein 87mg cholesterol 195mg sodium 2mg iron
Chicken & Broccoli Stew 2 servings | 30 minutes INGREDIENTS 1 tsp Extra Virgin Olive Oil 10 ozs Chicken Breast (cut into cubes) 1/2 tsp Sea Salt (divided) 2 Garlic (clove, minced) 1 1/2 pints Bone Broth 2 cups Broccoli (chopped into florets) 1/2 cup Canned Coconut Milk (full fat) 1/2 Lemon (juiced) METHOD Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides. Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes. Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through. Remove from the heat, stir in the lemon juice and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Serving Size: One serving is equal to approximately 1 1/2 cups. More Flavor: Add carrot and celery. Nutrition Facts Amount per serving 515 calories 27g fat 15g carbs 4g fiber 4g sugar 49g protein 156mg cholesterol 1285mg sodium 3mg iron
Sheet Pan Smoky Sweet Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 2 cups Mini Potatoes (halved) 1 1/2 tbsps Extra Virgin Olive Oil(divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1 tsp Raw Honey 1 tbsp Parsley (finely chopped) METHOD Preheat the oven to 425oF (220oC). Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide onto plates and garnish with parsley. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of potatoes and one salmon fillet. More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend. Additional Toppings: Top with a squeeze of lemon juice. Nutrition Facts Amount per serving 441 calories 18g fat 30g carbs 3g fiber 4g sugar 41g protein 87mg cholesterol 144mg sodium 2mg iron