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Grilled Salmon Poke Bowls

Print Recipe
Course Main Course
Servings 3 servings

Ingredients
  

  • 1 lb salmon
  • 1.5 cups edamame, removed from shell
  • 1 bag spring mix or greens of choice
  • 1 avocado
  • 1 mango, diced
  • 1 cucumber
  • 3 cups cooked rice
  • furikake rice seasoning
  • sesame seeds, for garnish - optional

Poke Sauce

  • ⅓ cup low sodium soy sauce or tamari or coconut aminos
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp lemon juice
  • 1 inch fresh grated ginger

Instructions
 

  • Mix all the dressing ingredients together and set aside.
  • Cook rice according to directions. Season with furikake seasoning once cooked.
  • If using frozen edamame, bring a pot with salted water to boil and cook for 4-5 minutes, drain then set aside.
  • For the salmon, remove skin if you don't want it on, then cut into 2 inch cubes.
  • On a grill pan over medium heat, cook salmon in a single layer for 3-4 minutes then flip over for an additional 2-3 minutes. Remove from pan and cook second batch then set aside.
  • Peel then cube mango and set aside.
  • Slice cucumber into half moons, set aside. Peel and slice avocado, set aside.
  • To assemble, divide rice and greens into three bowls. Top with salmon, mango, cucumber and avocado. Pour sauce over the top and garnish with optional sesame seeds.