This is my last recipe in the Summer Slim Down Series. When I started this series I thought I would have the entire summer to myself. I wanted to put a lot of effort into these meals. Then I got a call that the school needed help and I worked most of my summer away, and wow...what an incredibly busy summer it was. I think I ran harder than I do throughout the school year. Now summer is drawing to a close and I want to go out with a bang, so I chose Spicy Salmon Poke Bowls.
This dish speaks to me on so many levels. Fish and seafood were always something I loved, but now they have become a huge part of my new lifestyle, shrimp and salmon especially. I have built many meals around these two proteins with wonderful success. Mostly I pair them with vegetables for a really beautiful and colorful meal that is hugely satisfying. Every once in awhile I throw in a healthy gluten-free grain, such as rice or potatoes. This meal is a representation of all those winning go-to ingredients. I love the spicy mayo-Sriracha drizzle to give things a little extra flavor. A little bit of sauce and/or drizzle goes a long way in building flavor and making things extra-special!
I absolutely loved this recipe! In fact, it is probably my favorite Summer Slim Down recipe and I highly recommend it. There is flavor from the spicy sriracha mayo and loads of crunch and texture from all the veggies. I love spicy food, but I found the chunks of avocado were essential in cooling everything down and adding some creaminess. The whole dish is served room temperature or cold and it eats like a really fancy but more substantial salad. I can definitely foresee myself making this many times in the future and even packing it in my lunch as it would keep very well!
I'm so happy I finally got around to making this delicious recipe and I'm also really happy to end the Summer Slim Down Series with something that is so tasty!
Spicy Salmon Poke Bowls
Adapted from Skinnytaste Meal Prep
by Gina Homolka
1/4 cup light mayo
1-1/2 tablespoons Sriracha sauce
Previous cooked salmon
4 tablespoons soy sauce or tamari
1 teaspoon Sriracha sauce
2 cups cooked rice
4 Persian cucumbers, diced into 1/2" cubes
1 medium Hass avocado, sliced
1/2 cup shredded red cabbage
Jarred pickled ginger (optional)
2 scallions, green parts only, sliced for garnish
1 tablespoon furikake or black sesame seeds
soy sauce or tamari, for serving
Sriracha sauce, for serving
In a small bowl, combine the mayonnaise and Sriracha and thin with 1 tablespoon water to drizzle.
Flake or cut the cold salmon into large chunks. Drizzle with the soy sauce, sesame oil, and Sriracha and gently toss to combine. Set aside while you prepare the bowls.
Place 1/2 cup rice in each of 4 shallow bowl. In each bowl, arrange 6 ounces of salmon, one-fourth of the diced cucumber and avocado, 2 tablespoons of the red cabbage, some pickled ginger (if using), and one-fourth of the scallion greens.
Drizzle with the spicy mayo, then top with the furikake and serve with extra soy sauce and Sriracha on the side (if using).