If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful, and it only takes 20 minutes to make. Thank you to California Avocados for helping me share this recipe with you.
When we booked a trip to Hawaii a couple of years ago, the first thing I thought was, “Yes! Poke every day!” Out loud, so that I didn’t seem even more food obsessed to my family, I said, “I can’t wait to go boogie boarding and snorkeling!” But in the recesses of my brain, it was “all poke, all the time”.
If you’re not familiar with poke (pronounced POH-keh), it is a Hawaiian specialty consisting of raw fish marinated in soy sauce, sesame oil and sweet onion, sometimes with a bit of spice mixed in, and it is absolutely delightful. The popularity of poke has exploded into a trend of poke bowl restaurants popping up from Hawaii to New York. Rice, veggies, avocado and a variety of other mix-ins, all topped off with a hearty scoop of fish.
This month, California Avocados is celebrating the United Plates of America, highlighting iconic American dishes and incorporating them with peak-of-the-season avocados. Kansas City has barbecue, New Orleans has gumbo and Hawaii has poke. And since our family is still reveling in the abundance of fresh salmon available in the Seattle area, it only seemed right to substitute ahi, the most common poke fish, with fresh salmon.
Do you want to use just any ol’ salmon for this recipe? Nope. Be sure to use a high-quality salmon, preferably one labeled as “sashimi grade”. Not only will it taste better, but sashimi grade salmon is safe to eat raw.
Typically, poke bowls are constructed with a base of seasoned rice, but I opted for a grain-free version (for gluten free, be sure to use tamari rather than soy sauce). I eliminated the rice, substituting it with baby kale lightly coated with a soy wasabi dressing. A salmon poke salad.
While you can go all out with toppings, such as pickled ginger, edamame, jalapenos, sesame seeds, green onions and so on, the “must have” item is avocado. There’s just something about the creamy texture of a great avocado paired with the tender salmon that just works. California Avocados are at their peak right now and I find myself looking for any excuse to incorporate them into a meal. Okay, who am I kidding? Half of the time, I just sprinkle half an avocado with salt and scoop it straight into my mouth. Heaven in a bite.
Earlier, I mentioned that poke is typically made with raw onion, typically a sweet onion, such as Maui, Vidalia or Walla Walla. However, raw onion is just not my thing, so I swapped it out for green onion, which has a much milder taste.
If you prefer to serve this as an appetizer for four, simply split each portion in half. I get a little possessive when it comes to poke, so the portion size of this salmon poke salad is just right for lunch or a light dinner.
Avocado Salmon Poke Salad Bowl
|Serving Size||1 bowl ||
|Amount Per Serving||As Served|
|Calories 360kcal Calories from fat 227|
|% Daily Value|
|Total Fat 25g||38%|
|Saturated Fat 4g||20%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful.. 327 calories and 8 Weight Watchers SmartPoints
- 6 oz. sashimi grade salmon, cut into 3/4 –inch pieces
- 1 tbsp + 1 tsp reduced sodium soy sauce (or tamari for gluten free)
- 3/4 tsp sesame oil
- 3/4 tsp agave nectar or honey
- 1/4 tsp sriracha (or more to taste)
- 1 green onion, thinly sliced, divided
- 1/2 tsp toasted sesame seeds
- 2 tsp reduced sodium soy sauce
- 1 1/2 tsp rice vinegar
- 1/2 tsp wasabi paste (can substitute sriracha)
- 1 tsp olive oil
- 1/4 tsp sesame oil
- 1/4 tsp agave nectar or honey
- 3 cups (lightly packed) baby kale
- 1/2 California avocado, thinly sliced
- 1/2 cup edamame
- 1/4 large sheet nori (seaweed), thinly sliced
- Pickled ginger, if desired
- In a medium bowl, stir together the salmon, soy sauce, sesame oil, agave nectar and sriracha.
- Stir in the half of the sliced green onion and the sesame seeds.
- In a small bowl, whisk together the soy sauce, rice vinegar, wasabi paste, olive oil and sesame oil.
- Toss the baby kale with the remaining green onion and the dressing. Divide the mixture between two bowls.
- Top with the avocado, poke, edamame, nori and pickled ginger (if desired). Serve.
Disclosure: This post is sponsored my the California Avocado Commission. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!