Salmon Poké Bowl with Spiralized Vegetable Noodles
This salmon poké bowl is the perfect light meal for the hot summer days. It is delicious, nutritious and it doesn’t require any cooking. The recipe consists of marinated salmon served over raw spiralized vegetables in a bowl. The whole meal is topped with spicy sriracha mayonnaise, green onions and sesame seeds. I can’t even imagine a better combination. There is so much umami flavor with every bite that I can’t stop eating until I’m done with my serving.
WHAT IS POKÉ?
It is a popular Hawaiian dish made from fresh raw fish, and vegetables served in a bowl over rice. In my recipe I used raw spiralized vegetables instead of rice for the base. Poké translates as “to slice” or “to cut.” It refers to the sliced fresh ingredients on top of the rice.
Why should you make this recipe?
I love to eat raw fish combined with Asian flavors. Poké and sushi are two of my favorite meals.
This salmon poké salad bowl is low in calories and high in nutrients. The salmon is a fish that is an excellent source of the essential omega – 3 acids and protein. It also contains a high amount of B12. There are also many vitamins, antioxidants and fiber in the vegetables.
This recipe is easy and fast. It is ready to serve in just twenty minutes. You need to marinade the fish and cut and spiralize the vegetables. Place everything in a deep bowl and serve it with your favorite toppings.
This salmon poké bowl is dairy free.
To make this recipe gluten free or Paleo replace the soy sauce with Tamari or coconut aminos.
To make it heart healthy use low sodium soy sauce.
FOOD SAFETY
Eating raw salmon is relatively safe. The FDA requires that fish that is going to be consumed raw should be frozen for at least 7 days to kill any possible parasites. I always have frozen salmon in the freezer and defrost it when I’m going to make this salad.
Please note that Pregnant women and young kids shouldn’t consume raw fish.
Helpful tips
Pick fresh fish from reliable sources. Ask questions about the origin of the fish. Do not use fish that doesn’t smell fresh. The fish fillet should have bright color. It should be firm and smooth to the touch. If the salmon is sticky or slimy to the touch do not eat or serve to others.
I don’t recommend keeping any leftovers in the refrigerator. Fresh fish spoils fast and the vegetables will release a lot of water. My advice is to prepare it right before serving.
I make my own sriracha mayonnaise. It is so easy. Add two tablespoons of your favorite mayonnaise and add few drops of sriracha in it. Stir and serve. Depending on how spicy you like it you can add less or more sriracha.
I used this spiralizer to make the vegetable noodles. If you don’t have a spiralizer, you can use a vegetable peeler to peel thin strips.
Salmon Poké Bowl with Spiralized Vegetable Noodles
Equipment
- Spiralizer
Ingredients
- 3-4 oz boneless skinless salmon fillet (sushi grade or previously frozen)
- 2 Tbsp soy sauce Tamari or coconut aminos for gluten free diet
- 1 Tbsp sesame oil
- 1 garlic clove pressed or finely minced
- 1 medium sized zucchini
- 1 medium sized carrot
- ½ avocado
- a handful of snap peas or to taste
- thinly sliced seedless English cucumber to taste
- thinly sliced radish to taste
Toppings
- 2 tsp Sriracha mayonnaise read the blog to learn how to make your own
- sliced green onions
- sesame seeds
Instructions
- Add the soy sauce, the sesame oil, the minced garlic and the ginger in a bowl and stir.
- Cut the salmon into a ½ inch cubes and add them to the bowl with the other ingredients. Mix well.
- In a bowl add the spiralized zucchini and carrot. Add the sliced cucumber, radish, avocado and snap peas.
- Top with Sriracha mayonnaise, sliced green onions and sesame seeds.
- Serve and consume right away. Do not store leftovers!
