Salmon "Poke" Bowl with Lemon Soy Sauce
Poke is one of my favorite food trends to pop up in recent years. I myself am a huge fan of raw fish, and a poke bowl is loaded with so many goodies, how could you not love it? I've been trying to cook more fish at home, so I had the idea to make a poke-inspired bowl using cooked salmon and quinoa. The result was so delicious! If you happen to have sashimi-grade fish accessible to you, you can always swap out the cooked salmon for that instead for your own homemade poke bowl.
Ingredients (serves 1)
- 1 wild-caught salmon filet (about 4-5 ounces)
- 1 clove garlic, chopped
- 1 tablespoon lemon juice
- 1 cup cooked quinoa
- 1 Persian cucumber, thinly sliced
- 1/2 avocado, diced
- 2 tablespoons shredded carrots
- 1 stalk of green onion, chopped
- 1 sheet of dried seaweed
- 1 teaspoon unsweetened shredded coconut
Ingredients for Lemon Soy Sauce
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons lemon juice
1. Preheat oven to 350 degrees Fahrenheit. Add salmon filet to an aluminum foil-lined baking sheet. Top with garlic and squeeze lemon juice over the salmon. Bake for about 15 to 20 minutes or until salmon is cooked through. When salmon has cooled for 5 minutes or so, cut into slices.
2. Add cooked quinoa to a medium-large bowl. Add salmon slices to one section, followed by sliced cucumber, avocado, and shredded carrot. Top with green onion.
3. Crumble seaweed sheet with your fingers and sprinkle over the bowl along with shredded coconut.
4. To make sauce, combine soy sauce and lemon juice in a small bowl. Drizzle over bowl and serve immediately. Top with Sriracha, if desired.