Mediterranean Diet Salmon Poke Bowl
Dive into a fresh and flavorful spin on the classic poke bowl with this Mediterranean Diet Salmon Poke Bowl! This vibrant recipe combines the rich, buttery taste of sushi-grade salmon with the wholesome goodness of nutty brown rice and crisp, colorful veggies like English cucumber, cherry tomatoes, and red onion. Elevated by bold Mediterranean staples like tangy Kalamata olives, creamy feta cheese, and a zesty olive oil-lemon dressing, this dish is as nutrient-packed as it is mouthwatering. Topped with a sprinkle of sesame seeds and fresh parsley, it’s a perfect fusion of healthy eating and gourmet flair. Ready in under an hour, this versatile bowl is ideal for a quick dinner or an impressive meal prep option. Explore Mediterranean-inspired flavors in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Salmon fillet, sushi-grade
- 1 cup Brown rice
- 2 cups Water
- 1 English cucumber
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 0.5 cup Kalamata olives, pitted
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Rinse the brown rice under cold water, then combine it with 2 cups of water in a medium-sized pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and all water is absorbed. Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork.
While the rice is cooking, cut the sushi-grade salmon fillet into small cubes, about 1/2 inch in size. Set aside in a bowl in the refrigerator to keep it fresh.
Slice the English cucumber lengthwise and then into thin half-moons. Halve the cherry tomatoes and thinly slice the red onion. Roughly chop the Kalamata olives. Set the prepared vegetables aside.
In a small mixing bowl, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and black pepper.
Remove the salmon from the refrigerator and toss gently with about half of the prepared dressing. Let it marinate for 5-10 minutes.
To assemble the poke bowls, divide the cooked brown rice evenly among four serving bowls.
Top each bowl with marinated salmon, cucumber slices, cherry tomatoes, red onion, olives, and crumbled feta cheese.
Drizzle the remaining dressing over the top and garnish with fresh parsley and sesame seeds before serving.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 16.1 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 48.5 mcg | 242% | |
| Calcium | 838 mg | 64% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2595 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
