Mango and Cucumber Salmon Poke Bowl
with avocado / cauliflower rice
Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one, which last appeared in 2021, has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Mayonnaise, paleo-friendly - 1/3 cup
- Sriracha - 1 tsp , more or less, to taste
- Lime juice - 2 tsp
- Mangos, large - 1 , cubed
- Cucumbers - 10 oz , chopped
- Avocados - 1 , chopped
- 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 - 2 tsp
- Baby spinach - 5 oz (sub baby kale)
- Furikake (opt) - for serving
Prep
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Cauliflower rice - 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)
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Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
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Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
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Avocados - Chop avocados.
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Make
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Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with aminos, sesame oil, and sesame seeds.
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If cauliflower rice was made ahead, reheat in the microwave.
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Assemble bowls with a base of cauliflower rice and spinach. Top with mangos, cucumbers, avocados, and salmon. Top with Sriracha mayo and furikake. Enjoy!
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