Paleo Salmon Poke Bowl
Elevate your mealtime routine with this vibrant Paleo Salmon Poke Bowl, a fresh and flavorful twist on a Hawaiian classic! This recipe features tender, sushi-grade salmon marinated in a zesty blend of coconut aminos, sesame oil, and fresh ginger, delivering a savory, umami-packed punch. Paired with nutrient-rich cauliflower rice, creamy avocado, crisp cucumber, and colorful shredded veggies like carrot and radishes, this bowl is as visually stunning as it is satisfying. Perfectly paleo and gluten-free, it’s garnished with a sprinkle of black sesame seeds and a hint of lime for a refreshing finish. Ready in just 25 minutes, this healthy poke bowl is an ideal choice for a quick and nourishing lunch or dinner that doesn’t skimp on flavor. Celebrate clean eating with every bite of this wholesome and customizable masterpiece!
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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
Directions
Step 1
1. Begin by slicing the salmon filet into 1-inch cubes. Ensure the salmon is fresh and sushi-grade.
Step 2
2. In a medium bowl, combine coconut aminos, sesame oil, rice vinegar, minced fresh ginger, and minced garlic clove. Stir well to combine.
Step 3
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.
Step 4
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.
Step 5
5. Slice the avocado and cucumber thinly. Shred the carrot and radishes.
Step 6
6. Once the salmon has marinated, drain any excess liquid.
Step 7
7. To assemble the bowls, divide the cauliflower rice between two serving bowls.
Step 8
8. Arrange the salmon, avocado, cucumber, carrot, and radishes around the cauliflower rice.
Step 9
9. Garnish with sliced green onions and a squeeze of fresh lime juice over the top.
Step 10
10. Sprinkle the bowl with black sesame seeds and serve immediately.
Nutrition Facts
| Serving size | (1028.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1101.3 |
| Total Fat 66.8g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 9.6g | |
| Cholesterol 160.5mg | 0% |
| Sodium 2045.0mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 23.6g | |
| Protein 71.7g | 0% |
| Vitamin D 839.4IU | 0% |
| Calcium 286.0mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 3011.8mg | 0% |
Source of Calories