November 14th, 2024
Recipes
Salmon and Mango Poke
Valentina P
- Difficulty
•
- Time 15" (plus marinating)
Easy poke bowl recipe made with sushi-grade salmon, mango, avocado, and a handful of crispy scallions on top. Even better than takeout!
How To MakeDiet Type: Classic
Shopping List
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For the Salmon Poke
- 8 ounces sushi-grade salmon (Note 1)
- 1/2 cup ripe mango, peeled and diced
- 1 scallion, chopped (white and light green parts only)
- 1/2 avocado, diced
- 1/4 cup coconut aminos (we like Big Tree Farms)
- 1 1/2 tablespoons toasted sesame oil
- 1/4 jalapeño, finely chopped (optional, adjust to taste) For the Crispy Shallots
- 1 large shallot
- avocado oil, for frying For Serving (Optional)
- sushi rice or cauliflower rice
- mango and/or micro greens
- sesame seeds, for garnish
- lime, for serving
Instructions
- Step 1: Cube or slice the salmon into bite-sized pieces and place in an airtight container. Add the scallion, aminos, and sesame oil and stir until all of the pieces are coated. Cover and refrigerate 30 minutes to 4 hours.
- Step 2: Meanwhile, slice the shallots into very thin rings using a knife. Heat a thin layer of oil in a pan over medium heat. Add one piece of shallot and wait until it begins to sizzle. Add the remaining shallots and cook for 5 to 8 minutes, stirring often, until they turn golden. Reduce the heat if they are browning too quickly.
- Step 3: Drain the shallots or use a slotted spoon. Transfer to a paper towel lined plate. As they cool, they will become crispy. Note: Shallots can be fried a few days and stored airtight at room temperature. Keep in mind that the longer they wait, the less crispy they will become.
- Step 4: After marinating, stir in the diced mango, avocado, and a little jalapeño.
- Serve: Enjoy over an optional bowl of rice and garnish with sesame seeds and optional lime.
Recipe Notes
Note 1: Only use a high-quality, sushi-grade salmon (or sushi-grade ahi tuna). If fresh is unavailable, frozen sushi-grade salmon can be used. We like to go to the sushi counter at our local grocery store and purchase thick slices of sashimi salmon for this.
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Salmon and Mango Poke
PT15M 8 ounces sushi-grade salmon (Note 1) 1/2 cup ripe mango, peeled and diced 1 scallion, chopped (white and light green parts only) 1/2 avocado, diced 1/4 cup coconut aminos (we like Big Tree Farms) 1 1/2 tablespoons toasted sesame oil 1/4 jalapeño, finely chopped (optional, adjust to taste) 1 large shallot avocado oil, for frying sushi rice or cauliflower rice mango and/or micro greens sesame seeds, for garnish lime, for serving Gluten Free Paleo 2 Servings
Ingredients:
