This Spicy Salmon Poke Bowl is a Total Protein-Packed Treat
Healthy protein infused with Japanese-inspired flavors? Now that's a delicious and filling lunch or dinner.
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If you’re looking for a meal that’ll fuel you and fill you up, all while tasting amazing, this is it. Poke bowls are often simple – raw tuna, crunchy fresh veggies and greens, a sprinkle of your favorite seasonings. But we’re turning up the heat with this Spicy Salmon Poke Bowl, which combines a whole lot of healthy nutrients with irresistible flavor.
In this poke bowl, we’ve swapped the traditional tuna for hearty-healthy salmon. While pretty much all seafood is great for you, salmon is our fave for a number of reasons. It’s a nutritional powerhouse, with a whole lot of protein, B vitamins and those fantastic omega-3 fatty acids. The plethora of omega-3s in salmon may help protect your brain and your heart health, and the abundance of protein fuels your energy levels, your body’s natural muscle-building processes and your satiety.
Along with the salmon, you’ll also get a hearty helping of plants in this bowl, too. Edamame, another protein-rich ingredient, pairs with seaweed, avocado, Persian cucumbers, mango and baby lettuce for a wonderful (and highly nutritious) blend of flavors. And you can’t miss the heat in every bite, thanks to the zing of ginger and the spice from red pepper flakes. It’s satisfying in so many ways!
Spicy Salmon Poke Bowl
Ingredients
- 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
Preparation
- 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.
- Meanwhile, cut salmon into cubes and place in a separate bowl. Add chives, cilantro, edamame (if using) and sesame seeds.
- 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.
- 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