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Grilled Salmon Poke Bowls

Print Recipe
Servings: 3 servings
Course: Main Course
Ingredients Method

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

Method
 

  1. Mix all the dressing ingredients together and set aside.
  2. Cook rice according to directions. Season with furikake seasoning once cooked.
  3. If using frozen edamame, bring a pot with salted water to boil and cook for 4-5 minutes, drain then set aside.
  4. For the salmon, remove skin if you don't want it on, then cut into 2 inch cubes.
  5. 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.
  6. Peel then cube mango and set aside.
  7. Slice cucumber into half moons, set aside. Peel and slice avocado, set aside.
  8. 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.