Salmon Poke bowls are a fun and healthy meal that lets everyone in the family choose their own toppings!
The most important step in building a poke bowl is finding good sushi-grade fish like salmon or ahi tuna. If you can’t get freshly-caught fish in your local market, some stores online sell top-grade fish frozen.
I whisked together a simple tamari-sesame marinade, tossed it with salmon and let it sit for about 30 minutes in the fridge before serving. We added “riced” cauliflower (you can use properly-prepared rice if you can tolerate grains), shredded carrots, avocado, cucumber, mango and green onion.
Add a glass of fruity kombucha and you’ve got a light summer meal the entire family will enjoy!Print
Salmon Poke Bowls (Paleo)
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Category: Main Dish
- Diet: Gluten Free
For the Bowls:
- 1 pound sushi-grade salmon or ahi tuna
- 2 tablespoons fermented tamari or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon coconut vinegar
- 1 clove garlic, minced
- 1/4 teaspoon raw honey
- Avocado, cut into cubes
- Cucumber, cut into small cubes
- Shredded Carrots
- “Riced” Cauliflower
- Green Onion, chopped
- Mango, chopped
- Cut the fish into small bite-size pieces and place in a shallow bowl. Whisk the tamari, sesame oil, coconut vinegar, garlic and honey in a small bowl and pour over the fish. Toss the fish gently so the marinade is incorporated. Cover and place in the fridge to marinate for 30 minutes.
- After the fish has marinated, serve with the toppings of your choice.
- Serving Size: Serves 4
Keywords: salmon poke bowls