Spicy Salmon Poke Bowl

with Quick Ginger Pickled Cucumbers

I use cooked salmon in this recipe because while I LOVE raw salmon, I am not currently in an area where eating it would be the best idea! Poke bowls come with an array of sauce options including spicy mayonnaise and while I love mayo, it’s not the best health choice so I’ve swapped in my favorite thick full fat greek yogurt! You won’t even notice the difference!

Serves 4

Ingredients

Rice

• 1.5 cup Sushi Rice

• 2 cups water

Spicy Salmon

• 16 oz fresh salmon filet (or 4-4oz peices)

• 3-4 Tbsp full fat greek yogurt (you can of course, use mayonnaise)

• 1-2 Tbsp chili garlic sauce (I use sambal olek)

• pinch sea salt (you can absolutely substitute in kala namak salt here for an eggy taste, a little goes a long way!)

• sesame oil

Quick Ginger Pickles:

• 1 cup cucumbers, thinly sliced

• 1 tsp ginger, peeled and minced

• 1/2 cup+ rice vinegar

• pinch salt

• 1/8 tsp maple syrup, honey or pinch sugar

Vegetables (your choice)

• 1 tsp minced garlic

• 3 cups fresh spinach leaves

• 1 bell pepper sliced thinly

• 1 carrot sliced thinly on diagonal

Topping ideas:

• 1 avocado, halved, pitted and thinly sliced

• Furikake or sesame seeds, as garnish

• Cilantro leaves, as garnish

• pickled ginger, fried shallots, edamame, seaweed, masago

• drizzle of soy sauce or tamari

Directions

1. Place rice and water in pot and set on stove (off) to soak for 15 minutes.

2. Bring water to a boil and then reduce to low simmer and cook 15 minutes, covered. Fluff with spoon and let rest, covered off heat until ready.

3. Toss cucumber pickles together and set aside in bowl

4. Preheat oven to 400º, line baking sheet with foil or parchment paper. Lightly oil and place salmon on top, season with salt.

5. Bake fish for 15-18 minutes, check to see if it’s tender with a fork — it should flake apart but still be tender.

6. Prepare other vegetables.

7. Heat a little sesame oil in pan large enough to wilt spinach. Add garlic and saute 1-2 min. Then add spinach and wilt over low heat. When done, move spinach over to the side and add bell peppers and carrots to warm.

8. Combine spicy salmon ‘mayo’ ingredients and add cooked salmon to the bowl, lightly break up with a fork to combine.

9. Serve - rice, vegetables (I place around the plate in groups), spicy salmon, avocado, cilantro and furikake. Enjoy!

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