Chilled Salmon Poke Bowl

Flaked ready-to-eat hot-smoked salmon fillet over a bed of cool cauliflower rice and crisp cucumber, finished with coconut aminos and sesame oil.

• Prep: 15 min
• Cook: 5 min
• Total: 20 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $12.34/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• quick
• healthy
• fresh
• savory
• smoky

Ingredients

• 1 pound smoked salmon (hot-smoked, skin removed, flaked)
• 1 package frozen riced cauliflower
• 2 cucumbers (medium, thinly sliced)
• 4 cup baby spinach (washed)
• 2 tablespoon coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar (unseasoned)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. Microwave the frozen riced cauliflower for 4 minutes until tender, then let cool for 5 minutes.
2. In a small bowl, whisk coconut aminos, toasted sesame oil, and rice vinegar together.
3. Divide baby spinach and the cooled riced cauliflower among 4 bowls.
4. Top with flaked smoked salmon and sliced cucumber, then drizzle the prepared dressing over each bowl and sprinkle with sesame seeds.

Notes

Hot-smoked salmon is fully cooked and ready to eat straight from the refrigerator.

Nutrition (per serving)

• Calories: 353
• Protein: 30.7 g
• Carbohydrates: 16.3 g
• Fat: 18.5 g
• Fiber: 3 g
• Sodium: 1945 mg
• Saturated Fat: 3 g
• Sugar: 7.9 g
• Cholesterol: 5 mg