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Za’atar Salmon Poke Bowl
with avocado / cucumbers / baby spinach / rice

Active: 45 Total: 45

This poke bowl, last featured in 2020, is inspired by the Hawaiian classic, but we gave it a Mediterranean flavor profile. With spiced salmon, tart oranges, rich avocados, and a creamy aioli on top, it's full of bright flavors and textures. 
Smarts #1: You can serve salmon in these poke bowls raw or lightly seared. Be sure to use sushi-grade salmon if serving it raw (they can point you in the right direction at the grocery store's fish counter).
Smarts #2: There are lots of toppings in these bowls. Feel free to skip one or substitute with something else you have on hand. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Za’atar Salmon Poke Bowl:
  • Salmon - 1 lb, cubed (look for skinless filets or have the fishmonger remove the skin)
  • Oil, cooking - 1 tsp + 1 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Za'atar - 1 Tbsp
  • Baby spinach - 3 oz, chopped
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Avocados - 1, cubed
  • Oranges - 1, segments
  • Pine nuts - 2 tsp (sub any type of chopped nuts)
Cucumber Salad:
  • Cucumbers - 10 oz, chopped
  • Oil, olive - 1 tsp
  • Vinegar, red wine - 1 tsp
Lemon Paprika Aioli:
  • Mayonnaise - 1/4 cup
  • Lemon juice - 2 tsp
  • Hot sauce - 2 tsp
  • Paprika, smoked - 1/4 tsp
Rice:
  • Rice, uncooked white or brown - 1 cup

Nutrition Facts

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Prep

  1. Rice (Double if making Tuesday's meal) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Make aioli - Whisk together mayonnaise, lemon juice, hot sauce, and paprika. (Can be done up to 5 days ahead)

  3. Make cucumber salad - Chop cucumbers. Combine cucumbers with olive oil and vinegar. (Can be done 1 day ahead)

  4. Salmon - Cube salmon. Toss with first portion of cooking oil, soy sauce, za’atar, and some salt and pepper.

  5. Spinach / Green onions / Avocados / Oranges - Prep as directed.

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Make

  1. Heat a nonstick pan or well-seasoned skillet over medium heat. Add pine nuts and toast, stirring frequently, until lightly toasted, 3 to 4 minutes. Set aside.

  2. (Optional - skip if serving the salmon raw.) To heated pan add second portion of cooking oil and then cubed salmon. Cook salmon on one side until golden brown. Use a spatula to gently flip salmon and cook on the other side. Continue cooking until salmon is golden brown and cooked through, 4 to 7 minutes total.

  3. Stir green onions into salmon.

  4. If rice was made ahead, reheat in the microwave (reserve half if doubled).

  5. Give cucumber salad a stir and season it with some salt and pepper.

  6. Set out all of the toppings so that everyone can assemble their own bowls, or assemble bowls with a bed of chopped spinach and rice topped with avocados, oranges, cucumber salad, salmon, pine nuts, and aioli. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (43)
Gluten-free (3)
Paleo (3)
Vegetarian (9)

Most Helpful

Delicious! Subbed non-fat Greek yogurt for mayo. Used pine nuts.

By: Alyssa
Posted: May 12, 2022
Diet: Gluten-free
1 Helpful

26 reviews

Loved this. You are turning me into a tofu lover (never thought I would get there).

By: Kimberly
Posted: Jun 09, 2022
Diet: Vegetarian
0 Helpful

I really enjoyed this. It did seem to be a lot of different elements, more than I usually do for a meal, but it was very satisfying to eat. I couldn't find Za'tar at the shop so I used non-spicy chilli powder for the salmon. Didn't know which hot sauce was an equivalent in my country and don't like spicy food so I left that out too. I subbed pistachios for the pine nuts. Only observation, doesn't make much mayo sauce, it's really just to drizzle on top, not coat the ingredients. I ate the leftovers at work. I warmed the rice and salmon, and had the rest as a cold salad.

By: Estelle
Posted: Jun 08, 2022
Diet: Original
0 Helpful

Pretty good. Should have made tofu cubes instead of steaks, I think. It ALWAYS sticks to our pan, so we air fried it instead. Left out the kale (I don't like leafy and rice together). Could have used more aioli. Weekend prep meant this came together really fast.

By: Jennifer
Posted: Jun 01, 2022
Diet: Vegetarian
0 Helpful

I got annoyed with the chopping because I didn’t prep ahead, but I did end up really enjoying this.

By: Abby
Posted: May 25, 2022
Diet: Vegetarian
0 Helpful

Amazing!!! I couldn't find sushi grade salmon so I just cooked it as directed (but left the skin on & it was good). I couldn't find za'atar either, so Iad emy own - 1tsp thyme, 1tsp ground coriander, 1tsp white sesame seeds, and a little lemon zest. Reduced the hot sauce to 1/2 tsp bc my family doesn't like heat. Wonderful mixture of flavors. Thank you CS!!!

By: Anita
Posted: May 25, 2022
Diet: Gluten-free
0 Helpful

LOVED this. I took inspiration from the comments and used sushi rice with seasoning, we absolutely inhaled this! Also used Japanese mayo for extra delicious aioli. Can definitely see this becoming a staple. Will add masago as a topping next time too.

By: Emily
Posted: May 24, 2022
Diet: Original
0 Helpful