I am not a astrology or a psychic seeking person, but 2017 has been so insane so far (huge ups and huge downs) that I have started to wonder if I should get my chart or palm read, or something like that?! One good thing about this crazy time is that I have learned a new meal making hack: Cook just one thing and assemble the rest. For example, with this salmon poke bowl you cook the rice and the rest is a no-cook meal! Poke bowls are great because they are not only fast and easy to make, they are also really healthy and versatile: you can serve it with nori, rice crackers, over steamed rice, over salad greens, or over cold rice noodles. The reason I chose to share a salmon poke bowl instead of an Ahi tuna poke bowl is because the tuna populations of the world are in pretty dire straights right now. Whenever and wherever possible, please consider subbing any kind of tuna out of your meals and subbing in something else. The Monterey Bay Aquarium has a fantastic, incredibly easy-to-use online consumer guide (and an app!) to help guide us all in how to be more conscious seafood consumers. OK, mini-lecture over 😉
If you’re vegetarian or vegan, you too can enjoy poke bowls! Just skip the salmon and pile on fresh vegetables and perhaps a fried egg or two. When I was doing my 30-day vegan challenge, I got really into my super impatient friendly vegan bibimbap bowls (see entry “Days 5-10”).
If you’re entering a particularly busy period, I really recommend trying my “cook-one-and-done” meals (meaning cook one thing and assemble the rest). Using your local grocery store’s prepared food aisle is really helpful in streamlining your cooking! Maybe my 30-6-5 Challenge videos will give you some ideas.
Salmon Poke with Avocado, Cucumber and Sesame
1-pound center sushi grade skinless salmon, cut into bite sized cubes
1/4 cup low sodium soy sauce
3 scallions, thinly sliced, white and green parts
2 tablespoons toasted sesame oil
1 tablespoon seasoned rice vinegar
Juice of 1 lime
1 small jalapeno, seeded, finely diced
1 inch piece of ginger, finely grated, about 1 teaspoon
1 avocado, diced
1 small cucumber, diced
2 teaspoons toasted sesame seeds
- If you’re making sushi rice or noodles as the base of your poke bowl, cook according to package instructions.
- Meanwhile, place the salmon in a medium bowl. Whisk the soy sauce, scallions, sesame oil, rice vinegar, lime juice, jalapeno and ginger together until smooth. Pour the dressing over the salmon and toss together to coat. Cover and refrigerate about 15 minutes or until ready to serve.**
- Before serving: Transfer the poke to a serving platter and top with the diced avocado, cucumber, and toasted sesame.
** You can make the salmon poke in advance, but the longer you marinade it the more the fish will break down. It’s a matter of personal taste, but I prefer it when the fish is marinated for 15-30 minutes so the texture is still somewhat raw, like that of sushi rather than ceviche.
Recipe by Claudia Sidoti for Impatient Foodie