Skillet salmon poke style salad
Traditional poke bowls include raw salmon or tuna. In this version, a quick sauté intensifies the marinade flavour.
460 cal Serves 4
Prep time 0h 35m
Cook time 0h 15m
Total time 0h 50m
Step 1Cut 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.
Step 2Meanwhile, 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.
Step 3Heat 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.
Per serving (1 of 4)
- 23 g
- 260 mg
- 730 mg
- Total fat
- 11 g
- Saturated fat
- 1 g
- 35 g
- 40 g
- 4 g
- 7 g
- Added sugars
- 0 g
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