Cooked Salmon Poke Bowl With Easy Sauce
A delicious twist on a traditional poke bowl, this cooked salmon poke bowl features perfectly pan-seared salmon cubes glazed in a sweet and savory honey garlic sauce paired with fresh veggies and creamy avocado. It’s the perfect dish for lunch or light dinner.
Servings: 3 to 4 Servings
Calories: 420kcal
Equipment
- 1 Sharp knife For cutting salmon into small chunks or cubes
- 1 Mixing bowl For sauce preparation
Ingredients
- 2 tablespoons honey
- 1 teaspoon paprika powder
- 3 tablespoons coconut oil, separated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon minced or grated ginger
- 2 tablespoons coconut or liquid aminos gluten-free Tamari or Soy sauce can work as well.
- 1.25 pounds wild salmon fillet or fillets, skinned and cut into 1-inch cubes about 566 grams
- 1 large green onion, chopped (optional) for serving
- 1 to 2 large avocados, peeled and sliced (optional) for serving
- 1 to 2 large carrots peeled and cut into long thin ribbons (optional) for serving
- sesame seeds (optional) for serving
Instructions
- Combine honey, coconut aminos, paprika powder, garlic powder, ½ teaspoon of salt, ginger, and 1 tablespoon of coconut oil in a bowl. Stir until well blended. Set aside.2 tablespoons honey, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon minced or grated ginger, 2 tablespoons coconut or liquid aminos
- Melt two tablespoons of coconut oil in a large pan over medium-high heat. Add the salmon. Sear for about 1 to 2 minutes on each side or until it easily releases from the pan and has browned sides. Season with ½ teaspoon of salt.3 tablespoons coconut oil, separated, 1.25 pounds wild salmon fillet or fillets, skinned and cut into 1-inch cubes
- Pour the reserved sauce mixture over the salmon in the pan. Cook and toss for another 1 to 2 minutes until the sauce is somewhat caramelized and all the salmon is well coated.
- Assemble two bowls and divide the carrots and avocado slices. Serve the salmon bites on top. Garnish with sesame seeds and green chopped onions.1 large green onion, chopped (optional) for serving, 1 to 2 large avocados, peeled and sliced (optional) for serving, 1 to 2 large carrots peeled and cut into long thin ribbons (optional) for serving, sesame seeds (optional) for serving
Notes
- Storage: Store leftover cooked salmon bites in an airtight container in the fridge for up to three days.
- Serving: This light dish is perfect for lunch or weeknight dinner. It's light and low-carb. But if you want a more substantial addition, feel free to serve it over a bed of your favorite cooked rice.
- Note: Don't pan-fry the fish too long; otherwise, these salmon bites end up dry.
Nutrition
Serving: 1 | Calories: 420kcal | Carbohydrates: 17g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 829mg | Potassium: 1022mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2954IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg
