Animal-Based Salmon Rainbow Poke Bowl

Salmon Rainbow Poke Bowl, with mango, avocado, cucumber. It is so fresh and deliciuos, perfect summer recipe.

When it comes to eating poke bowls, I get all excited! Poke bowls are versatile; the ingredients can change to match whatever you have at home or in season, and they are so delicious and filling. And I found them a perfect treat to eat during summertime. In this case, I’m showing you how I make my (Animal-Based) Salmon Rainbow Poke Bowl. The combination of mango, avocado, cucumber, and salmon is my favorite! It is so fresh and relatively simple to make, perfect for a summer recipe.

Animal-Based Ingredients

When talking about animal-based, I referred to Paul Saladino’s approved list. If you are here, probably you know what list I am talking about. Iff you don’t, here is an article I wrote about what is an Animal-based diet and why it is interesting to know about it. For people with an autoimmune disease, keeping a diet free of anti-nutrients and inflammation is a great ally. As I have Graves Disease, I like to follow Saladino’s list. Rice, an animal-based salmon poke bowl ingredient of the present recipe, has medium toxicity as it is a grain. In my case, I noticed that rice felt okay in my body, so I like to include it. Actually, rice is the only grain I include in my diet, and it has to be organic and non-fortified (this is extremely important). You can use jasmine, white rice, or sushi rice.

So, if you are like me or do not have any disease but still want to follow a clean diet, this recipe is for you! The ingredients are fresh and clean and free of soy, gluten, and seed oils, typically in restaurants’ salmon poke bowls. If you want to leave the rice behind, you can totally do that! Just eat the salmon with the fruits and avocado, and add the sauce and herbs.

Animal-Based Salmon Rainbow Poke Bowl

Animal-Based Salmon Rainbow Poke Bowl

Recipe by Pia SegoviaCourse: main
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Salmon
  • About 1.5 pounds of WILD skin-on salmon fillet

  • 3 Tbsp butter

  • 1 lemon, sliced into thin rounds

  • 1/2 lemon, juiced

  • 2 Tbsp honey

  • 1 tsp kosher or sea salt, or to taste

  • Optional*: 3-5 garlic, finely minced

  • Poke
  • 1 mango, diced

  • 1 avocado, diced

  • 1/2 cucumber, unpeeled and diced

  • 2 cups cooked white rice (I like basmati as it is naturally sticky)

  • Sauce
  • 1/2 lemon, juiced

  • 1/2 cup coconut aminos

  • 1 tablespoon raw honey

  • 1 tablespoon grated ginger

  • 1/2 teaspoon fish sauce

  • Cilantro, chopped

  • Green onions, chopped

Directions

  • Preheat oven to 375F.
  • Place Salmon on a sheet of foil with the skin side down. Raise the edges of the foil.
  • Add salt, butter, honey, and lemon juice evenly on top of the Salmon.
  • Seal up the foil (you will likely need to add another sheet on top to seal it). Place foil pack on a baking sheet and bake for about 15-17 minutes.
  • Remove the baking sheet from the oven, remove the piece of foil, or open up the packet so the Salmon is exposed but keep the edges raised to contain the buttery mixture.
  • Set oven to Hi broil. Broil salmon for about 3-5 minutes or until the Salmon is as golden as desired. Set aside to cool it down for 5 minutes before cutting it into pieces.
  • To make the sauce, mix all the ingredients in a bowl.
  • To create salmon rainbow poke bowl, just add in a bowl the rice, followed by the rest of the ingredients, and the sauce. Sprinkle some green onions for decoration and flavor if desired.
    Salmon Rainbow Poke Bowl, with mango, avocado, cucumber. It is so fresh and deliciuos, perfect summer recipe.

Notes

  • For people strict with the Animal-based diet, omit the ginger and the herbs and you are good to go!
  • I like to create this same poke but with fresh tuna. To cook it, I seared it in a pan. I only add salt top it and cook it with ghee, or tallow. All the rest is the same.

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