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Cooked Salmon Poke Bowl (Gluten-Free, Paleo) Recipe

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3.9 from 2 reviews

This Cooked Salmon Poke Bowl is a vibrant, healthy, and gluten-free Paleo-friendly dish featuring tender broiled salmon chunks glazed in a tangy-sweet sauce. Served atop a colorful array of fresh vegetables and cauliflower rice, and drizzled with a creamy avocado oil-based mayo dressing, this recipe offers a perfect balance of flavors and textures in just 21 minutes.

Ingredients

Salmon and Glaze

  • 1 tablespoon avocado oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon honey
  • 1 teaspoon unseasoned rice wine vinegar
  • 1 teaspoon red pepper flakes
  • ¾ teaspoon fine sea salt
  • 1½ pounds salmon fillets (about 4), fresh or frozen (thawed if frozen), cut into ¾” chunks

Salad and Toppings

  • Your favorite vegetables for serving: red bell pepper, carrots, sugar snap peas, cucumber, red cabbage, green onions, avocado, broccoli, cooked and cooled cauliflower rice, etc.
  • 1 tablespoon toasted sesame seeds

Sauce

  • ¼ cup mayonnaise (preferably avocado oil-based)
  • 2 teaspoons coconut aminos
  • ½ teaspoon toasted sesame oil

Instructions

  1. Preheat the Broiler: Position your oven rack about 6 inches from the heat source and turn on the broiler to preheat while you prepare the ingredients.
  2. Prepare Baking Sheet: Line a baking sheet with aluminum foil to make cleaning easier and prevent sticking.
  3. Make the Salmon Glaze: In a large bowl, whisk together avocado oil, 1 tablespoon coconut aminos, honey, rice wine vinegar, red pepper flakes, and fine sea salt until fully combined to create a flavorful glaze.
  4. Prepare the Salmon: Pat the salmon fillets dry using paper towels, then cut them into roughly ¾-inch bite-sized chunks for even cooking.
  5. Coat Salmon with Glaze: Toss the salmon chunks in the prepared glaze until they are evenly coated; using your hands works well for thorough coverage.
  6. Arrange Salmon for Broiling: Spread the glazed salmon pieces on the lined baking sheet, making sure they are spaced apart so they do not touch. Drizzle any leftover glaze from the bowl over the salmon.
  7. Broil the Salmon: Place the baking sheet under the preheated broiler and cook the salmon for 4 to 6 minutes. Begin checking at 4 minutes and then every minute thereafter to avoid burning due to the honey content.
  8. Prepare the Sauce: While the salmon broils, whisk together mayonnaise, 2 teaspoons coconut aminos, and toasted sesame oil in a medium bowl until smooth and combined.
  9. Assemble and Serve: Portion your choice of vegetables and cauliflower rice into bowls, top with the broiled salmon chunks, sprinkle with toasted sesame seeds, drizzle the prepared sauce over the ingredients, and enjoy immediately.

Notes

  • If using frozen salmon, thaw completely and pat dry to ensure proper broiling and glaze adherence.
  • Line the baking sheet with aluminum foil to prevent sticking and simplify clean-up after broiling.
  • The honey in the glaze can cause the salmon to burn quickly under the broiler, so watch carefully and adjust cooking time as needed.

Find it online: https://marthatasty.com/cooked-salmon-poke-bowl-gluten-free-paleo-recipe/