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MAPLE- GLAZED SALMON POKE BOWLS W/ SWEET N' SPICY MAYO

Updated: Oct 25, 2021

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!

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