ADVERTISEMENT
Salmon & Avocado Poke Bowl
Salmon & Avocado Poke Bowl
4 Reviews
From: EatingWell Magazine, March/April 2017
Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.
- By: Martha Cheng
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Poke
- 1 pound 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 tablespoons reduced-sodium tamari
- 2 teaspoons toasted (dark) sesame oil
- ½ teaspoon Sriracha
- Brown Rice Salad
- 2 cups cooked short-grain brown rice, warmed
- 2 cups packed spicy greens, such as arugula, watercress or mizuna
- 2 tablespoons rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Chinese-style or Dijon mustard
Preparation
-
Prep
-
Ready In
- Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
- 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.
- Serving size: about 1¾ cups each
- Per serving: 442 calories; 22 g fat(3 g sat); 7 g fiber; 34 g carbohydrates; 30 g protein; 65 mcg folate; 88 mg cholesterol; 4 g sugars; 2 g added sugars; 3,496 IU vitamin A; 31 mg vitamin C; 93 mg calcium; 3 mg iron; 792 mg sodium; 828 mg potassium
- Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (52% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 3½ fat
Reviews 4
February 04, 2018
By: carsch
Great! I chickened out and baked the salmon and swapped capers for caviar so it was haole/gringo poke but the recipie was still very good. I think it would do well with cut pineapple on it and will do that next time.
June 27, 2017
By: Amy Sherman
Previously frozen salmon is used because the dish is served raw. Freezing kills any potential parasites.
June 22, 2017
By: Gökhan Sayar
I want to try this out. Sounds delicious and so healthy. But why prv frozen salmon and not the fresh one right from the market.
April 01, 2017
By: joanharris22
Great and easy recipe. I've made this twice now, once with salmon and once with tuna. Both excellent! Presentation is very attractive. People think you worked hard but this is really easy to do.
