Spicy Salmon Poke Bowls

Healthy protein infused with Japanese-inspired flavors create a healthy, filling lunch or dinner.

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Prep Time
25 min
30 min


  • 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

    ¾ 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. In a jar with a tight-fitting lid, combine coconut aminos, apricot preserves, remaining 1 tbsp vinegar, ginger, sesame oil and pepper flakes. Close 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.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 558
  • Carbohydrate Content 43 g
  • Cholesterol Content 69 mg
  • Fat Content 32 g
  • Fiber Content 14 g
  • Protein Content 32 g
  • Saturated Fat Content 5 g
  • Sodium Content 532 mg
  • Sugar Content 22 g