Salmon Poke Bowl
I’ve said it before and I’ll say again, poke bowls have to be your go to cbf meal! Base your bowl around a healthy protein like this wild salmon. Start with a base of rice and raid your fridge for toppings!
Enjoy!
This recipe is in collaboration with Butcher Crowd
featuring their Wild Caught Salmon.
Servings: 2
Ingredients
Salmon
2 Wild Salmon Fillets, cubed
1 tbsp Tamari
2 tsp Sesame Oil
1 Garlic Clove, minced
1 cm Ginger, minced
Pinch Salt & Pepper
1 tsp Sesame Seeds
Poke Bowl Toppings
(feel free to substitute with what you have on hand)
1½ cups Rice
2 Spring Onions, thinly sliced
½ Broccoli Florets, roasted
½ Tomato, sliced
½ Cucumber, sliced
½ Red Onion, finely diced (I used pickled)
½ cup Edamame Beans
2 tbsp Tzatziki
Method
1. Preheat oven to 180 degrees.
2. In a baking dish coat salmon with, tamari, sesame oil, garlic, ginger, salt, pepper and sesame seeds.
3. Bake for 20 minutes or until salmon cubes are tender.
4. Divide poke bowl toppings between two bowls and top with roasted salmon.