2 skinless salmon portions (10 oz/300 g)
2 Tbsp sodium reduced soy sauce (30 mL)
2 Tbsp (25 mL) lime juice (30 mL)
1 tbsp canola oil (15 mL)
1 clove garlic, minced (1)
3 cups (750 mL) water (750 mL)
1 1/2 cups brown basmati rice (375 mL)
2 Tbsp rice vinegar (30 mL)
2 green onions, thinly sliced (2)
1 Tbsp sesame seeds (15 mL)
1 sheet nori, cut into short strips (1)
2 cups chopped cucumber (500 mL)
1 cup edamame, shelled (250 mL)
1 cup diced pineapple (250 mL)
1 lime, cut into wedges (1)
- Cut salmon into bite size pieces and place into a bowl. Add soy sauce, lime juice, oil and garlic and stir to coat. Let stand for 10 minutes.
- Meanwhile, combine rice with water and bring to a boil. Reduce heat to low; cover and cook for about 10 minutes or until water is absorbed and rice is tender. Remove from heat and stir in vinegar, onions, sesame seeds and nori; divide among 4 bowls.
- Heat a nonstick skillet over medium-high heat and sauté salmon for 5 minutes. Remove from heat and divide among bowls. Top each bowl with cucumber, edamame, and pineapple. Add lime wedge to squeeze over top before enjoying.
Skillet Salmon Poke Style Salad
Traditional poke bowls include raw salmon or tuna. In this version, a quick sauté intensifies the marinade flavour. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
- 4 people
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- 35 mg
- 260 mg
- 70 g
- 4 g
- 7 g
- 23 g
- 720 mg