Spicy Salmon Poke Bowls
SERVES 2. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 30 MINUTES.
4 Persian cucumbers
½ cup + 1 tbsp apple cider vinegar, divided 8 oz sashimi-grade wild Alaskan salmon, skin removed 2 tbsp each chopped fresh chives and cilantro ½ cup fresh or frozen shelled edamame, thawed, optional 1 tsp black and/or white sesame seeds 3 tbsp coconut aminos 1½ tbsp no-sugar-added apricot preserves 3∕4 tsp peeled and grated ginger ½ tsp toasted sesame oil ¼ tsp red pepper flakes
4 cups baby lettuce mix
½ mango, peeled and chopped
1 avocado, peeled, seeded and sliced 1 sheet seaweed snack, crumbled
1. Using a mandoline or sharp knife, thinly slice cucumbers and place in a bowl. Toss with ½ cup vinegar and let sit at least 15 minutes.
2. Meanwhile, cut salmon into cubes and place in a separate bowl. Add chives, cilantro, edamame
(if using) and sesame seeds.
3. ,n a Mar with a tight ātting lid, combine coconut aminos, apricot preserves, remaining 1 tbsp vinegar, ginger, sesame oil and pepper flakes. &lose lid and shake to combine. Pour over salmon mixture and toss until coated.
4. To serve, divide lettuce among 2 plates and top each with salmon mixture, pickled cucumbers, mango, avocado and seaweed.
NOTE: If following our meal plan, refrigerate leftovers and assemble when called for.
PER SERVING (½ of recipe): Calories: 558, Fat: 32 g, Sat. Fat: 5 g, Carbs: 43 g, Fiber: 14 g, Sugar: 22 g, Protein: 32 g, Sodium: 532 mg, Cholesterol: 69 mg