Eat the rainbow with these nutrient packed poke bowls full of tons of fibre and omega 3’s!
INGREDIENTS
QUICK PICKLED RED ONIONS
1 large red onion, thinly sliced
1/3 cup ACV
1 teaspoon sea salt
Boiling water, to cover
QUICK PICKLED GINGER
2-3 inch ginger, peeled and thinly sliced
2 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon maple syrup
MAPLE- GLAZED SALMON
1/4 cup tamari
2 tablespoons maple syrup
2 teaspoons dijon mustard
1 tsp ginger, grated
3 garlic cloves, minced
2 wild sockeye salmon fillets
SWEET N’ SPICY MAYO
1/4 cup vegan mayo
1 tablespoon maple syrup
1 tablespoon rice vinegar
3 tablespoons sriracha (medium spice, add extra for more heat!)
SESAME TAMARI SAUCE
1/4 cup tamari
1 teaspoon toasted sesame oil
2 teaspoon chilli garlic sauce
1 tablespoon rice wine vinegar
1 teaspoon maple syrup
ADD- IN’S
Short grain brown rice, cooked
Ramen noodles, cooked (I use gluten free millet and brown rice noodles from Costco!)
Cabbage, thinly sliced
Carrot, thinly sliced/ shaved
Edamame, cooked
Cucumber, thinly sliced/ spiralized
Pineapple, small diced
Mango, small diced
Avocado, thinly sliced
Green onion tops, thinly sliced
Sesame seeds
PROCEDURE
Combine pickled onion ingredients and pickled ginger ingredients in separate bowls, set aside and let sit for 1 hour. Refrigerate in mason jars after use.
Combine maple- glaze sauce ingredients in a large bowl and let salmon marinate for at least 1 hour. Preheat oven to 350 degrees. Bake salmon for 8-10 minutes or until flaky.
Assemble poke bowls with remaining ingredients, drizzle with sweet n’ spicy mayo and tamari sauce, top with sesame seeds and green onions for garnish, enjoy!