Skillet Salmon Poke Style Salad

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
  • Ingredients

    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)

  • Directions
    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.
    2. 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.
    3. 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.

Nutritional Analysis

Total Fat
11 g
Saturated Fat
1 g
35 mg
260 mg
70 g
4 g
7 g
23 g
720 mg