Paleo Salmon Poke Bowl
Discover the vibrant and wholesome flavors of this Paleo Salmon Poke Bowl, a nutrient-packed twist on the traditional poke bowl. Featuring sushi-grade salmon marinated in a savory blend of coconut aminos, sesame oil, and fresh ginger, this recipe embraces clean-eating principles with every bite. Instead of traditional rice, fluffy cauliflower rice serves as the low-carb base, topped with an array of crisp, colorful veggies like avocado, cucumber, shredded carrots, and radishes. Finished with a tangy splash of lime and a sprinkle of black sesame seeds, this quick and easy 25-minute meal is both healthy and satisfying. Perfect for anyone following a paleo lifestyle or looking for a fresh, gluten-free dinner idea, this bowl is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 8 ounces Salmon filet
- 3 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger
- 1 whole Garlic clove
- 2 stalks Green onion
- 2 cups Cauliflower rice
- 1 large Avocado
- 1 small Cucumber
- 1 medium Carrot
- 4 small Radishes
- 0.25 teaspoon Sea salt
- 1 whole Lime
- 1 tablespoon Black sesame seeds
Instructions
1. Begin by slicing the salmon filet into 1-inch cubes. Ensure the salmon is fresh and sushi-grade.
2. In a medium bowl, combine coconut aminos, sesame oil, rice vinegar, minced fresh ginger, and minced garlic clove. Stir well to combine.
3. Add the salmon cubes to the marinade, tossing gently to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
4. Meanwhile, prepare the cauliflower rice. In a non-stick skillet over medium heat, sauté the cauliflower rice for about 5 minutes or until it begins to soften. Season with sea salt and set aside.
5. Slice the avocado and cucumber thinly. Shred the carrot and radishes.
6. Once the salmon has marinated, drain any excess liquid.
7. To assemble the bowls, divide the cauliflower rice between two serving bowls.
8. Arrange the salmon, avocado, cucumber, carrot, and radishes around the cauliflower rice.
9. Garnish with sliced green onions and a squeeze of fresh lime juice over the top.
10. Sprinkle the bowl with black sesame seeds and serve immediately.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 23.6 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3012 mg | 64% | |
*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.
