Cooked Salmon Poke Bowl With Easy Sauce

Name: Cooked Salmon Poke Bowl With Easy Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 to 4 Servings
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; 1.25 pounds wild salmon fillet or fillets, skinned and cut into 1-inch cubes; 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3 to 4 Servings
Calories
420 kcal
Course
Brunch
Cuisine
Asian

Cooked Salmon Poke Bowl With Easy Sauce

Jessica Duke

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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.

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Ingredients

Servings

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

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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.
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.
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.

Equipments used:

Notes

Note: Don't pan-fry the fish too long; otherwise, these salmon bites end up dry.
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 Information

Show Details

Serving 1 Calories 420kcal (21%) Carbohydrates 17g (6%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Cholesterol 78mg (26%) Sodium 829mg (35%) Potassium 1022mg (29%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 2954IU (59%) Vitamin C 7mg (8%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 3to 4 Servings

Amount Per Serving

Calories 420 kcal

% Daily Value*

Serving	1
Calories	420kcal	21%
Carbohydrates	17g	6%
Protein	30g	60%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Cholesterol	78mg	26%
Sodium	829mg	35%
Potassium	1022mg	22%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	2954IU	59%
Vitamin C	7mg	8%
Calcium	33mg	3%
Iron	2mg	11%