Spicy Salmon Poke Bowls


Clean Eating - - RECIPES MEAL PLAN -

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

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