Salmon Poke Bowl
with Thai chili sauce / cauliflower rice / cucumbers / avocados

Name: Salmon Poke Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup Vinegar, rice; 1/4 cup + 1 Tbsp Water; 3 Tbsp Honey; 2 tsp Chili garlic sauce, more or less to taste; 1/8 tsp Arrowroot powder; 1 lb Cauliflower, florets; 1 Tbsp Butter; 10 oz Cucumbers, chopped; 1 heart Lettuce, romaine, thinly sliced or chopped; 1 Avocados, chopped; 2 Tbsp Cilantro leaves; 1 lb Salmon, sushi-grade, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna); 1 Tbsp Bragg's / coconut aminos; 2 tsp Oil, toasted sesame; 1 tsp Sesame seeds, any color; 1/2 cup Cashews, roasted and salted

Active: 45 Total: 45

Original GF Paleo Vegetarian

Our community always loves a poke bowl to serve in the hottest days of summer. With minimal cooking (which can all be done ahead) and just a few ingredients to prep, this Thai-inspired bowl is a flavorful new variation.
Smarts #1: If you prefer not to serve the salmon raw, feel free to saute it quickly with some salt and pepper until just cooked through. This recipe is also great with seared shrimp instead of salmon.
Smarts #2: Make a double batch of cauliflower rice and a double batch of Thai Chili Sauce tonight to get a head start on Wednesday's meal.

Proteins

Fish, non-canned

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Sweet Thai Chili Sauce:

Vinegar, rice - 1/4 cup
Water - 1/4 cup + 1 Tbsp
Honey - 3 Tbsp
Chili garlic sauce - 2 tsp , more or less to taste
Arrowroot powder - 1/8 tsp

Cauliflower Rice:

Cauliflower - 1 lb , florets
Butter - 1 Tbsp

Salmon Poke Bowl:

Cucumbers - 10 oz , chopped
Lettuce, romaine - 1 heart , thinly sliced or chopped
Avocados - 1 , chopped
Cilantro leaves - 2 Tbsp
Salmon, sushi-grade - 1 lb , cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
Bragg's / coconut aminos - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 1 tsp
Cashews, roasted and salted - 1/2 cup

Prep

Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make Sweet Thai Chili Sauce - (Double if making Wednesday’s meal.) Combine vinegar, first part of water, honey, and chili garlic sauce in a small saucepan over medium-high heat. Boil until honey has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and arrowroot powder. Pour water-arrowroot mixture into sauce and continue cooking for 4 to 6 minutes more until very thick. (Can be done up to 5 days ahead)
Cucumbers / Romaine / Avocados / Cilantro - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with aminos, sesame oil, and sesame seeds.
If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Assemble bowls with a base of cauliflower rice. Top with cucumbers, romaine, avocados, salmon, cilantro, and cashews. Drizzle Sweet Thai Chili Sauce over top (reserve half if doubled). Enjoy!

Reviews

Ratings

0 reviews