EatingWell: A fresh spin on classic poke
Published in Variety Menu
Poke (pronounced poh-kay), a bite-size marinated fish salad, is easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.
Salmon & Avocado Poke Bowl
Serves 4
Serving Size: about 1 3/4 cups
Active Time: 20 minutes
Total Time: 20 minutes
For the poke:
1 pound previously frozen salmon, skinned and cut into 3/4-inch cubes
1 medium ripe avocado, diced
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh cilantro
1/4 cup tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
1/2 teaspoon Sriracha
For the brown rice salad:
2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Chinese-style or Dijon mustard
:
Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.
Recipe nutrition: Per serving: 442 calories; 22 g fat (3 g sat, 14 g mono); 88 mg cholesterol; 34 g carbohydrate; 2 g added sugars; 4 g total sugars; 30 g protein; 7 g fiber; 792 mg sodium; 828 mg potassium.
Nutrition Bonus: Vitamin B12 (80 percent daily value), Vitamin A (70 percent dv), Vitamin C (52 percent dv), Folate (29 percent dv)
2 1/2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 3 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)