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
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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