Salmon Poke Bowl

This delicious spin on a salmon poke bowl features seared salmon and veggies in a colorful bowl, an easy dinner idea perfect for weeknights or entertaining!

Seared salmon poke bowl | How to make salmon poke

This post was created in partnership with ALDI. All opinions are our own.

A while back, some friends had us for dinner and we made poke bowls: those Hawaiian-inspired bowls of fresh fish, veggies, rice, and savory sauces. It was such a tasty and easy dinner concept that we’ve been meaning to share a recipe. While poke bowls traditionally feature raw ahi tuna, we wanted to create a non-traditional spin on it to feature salmon. Meet the seriously delicious seared salmon poke bowl! We got the salmon and all of the ingredients at ALDI, and the salmon is wild caught using their sustainable seafood practices. Keep reading for the salmon poke bowl recipe and more about buying great seafood!

COUPON! ALDI now delivers groceries to your door using Instacart! Place your ALDI order on Instacart, then use the code ALDIACC for $10 off your first three ALDI orders on Instacart of $35 or more.

Seared salmon poke bowl

What is a poke bowl?

So, what’s a poke bowl? It’s a Hawaiian dish based around raw marinated fish, usually Ahi tuna, that’s cut into cubes and served in a bowl with rice and surrounded by veggies and savory sauces. Poke is pronounced “poke-ay”, and means “to slice or cut” in Hawaiian: relating to the cut up fish. The bowls are ubiquitous in Hawaii, and you can get them everywhere from gas stations to groceries to restaurants. The poke bowl is now having a moment here on Mainland USA, and you can even find poke bowl restaurants here in our hometown of Indianapolis, Indiana! Since poke bowls are a pretty free form concept, there are lots of variations on the way they are prepared. This salmon poke bowl is a spin with seared salmon instead of raw tuna!

Related: Easy Healthy Dinner Recipes | Homemade Teriyaki Sauce

Seared salmon poke bowl

A note on buying sustainable seafood

Alex and I try to buy sustainable seafood where possible (we eat a mostly plant-based diet but flex occasionally to eat sustainable fish). In researching how to buy sustainable seafood, Alex and I have learned to look for wild-caught fish. Also, frozen is good too! A myth about fish is that “fresh is best.” As soon as an animal dies it begins to decompose; freezing suspends this process. If a fish is frozen when it was caught and stays frozen until it gets to your kitchen, it will be higher quality than a raw fish that has taken a week to get to your plate.

For this salmon poke bowl recipe, we used Fremont Fish Market Wild Caught Salmon from ALDI. We were happy to see that ALDI has some wild caught options. This salmon is certified sustainable by the MSC. For more on ALDI and seafood, see the Seafood Sourcing page on ALDI’s website.

Seared salmon poke bowl
Seared salmon poke bowl | How to make salmon poke

How to make this salmon poke bowl

Alright, here’s how to make salmon poke! As we mentioned above, most poke bowl recipes use raw sushi-grade ahi tuna that is cut into cubes (which is very, very tasty). But for our seared salmon poke bowl spin, we decided to marinate the salmon and then sear it for just a minute in a hot pan. (So it’s lightly cooked if you or your family aren’t into raw fish!) You simply cut the salmon into squares and then marinade it in soy, toasted sesame oil and a little hot sauce while you prep the vegetables. Then it’s cooked in literally 30 to 45 seconds: talk about quick dinner recipes!

The veggies in this salmon poke bowl are simple — they’re all organic ones we got at ALDI. Each veggie is cut differently and seasoned differently for a little variation! We’ve got tangy cucumber “noodles” that are seasoned like a seaweed salad, sesame carrot ribbons, and “quick pickled” cabbage. Many poke bowls have avocado, so we’ve made sure to add diced avocado to this salmon poke bowl. If you’re unsure how to cut any of the veg, we have links to all our Knife Skills videos in the recipe below! Place all the veggies and seared salmon over rice or quinoa, and you’ve got one very, very delicious dinner.

Want to try it? Are you an ALDI fan? Let us know if you head to ALDI and make this recipe! Tell us in the comments below or tag us on Instagram: @acouplecooks and @aldiusa.

Related: Another way to use quinoa: Loaded Quinoa Tacos!

Seared salmon poke bowl

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This recipe is…

This seared salmon poke bowl recipe is pescatarian and gluten-free.

Print
Seared salmon poke bowl

Vibrant Salmon Poke Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.50 out of 5)

  • Author: A Couple Cooks
  • Prep Time: 29 minutes
  • Cook Time: 1 minute
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

This delicious spin on a salmon poke bowl features seared salmon and veggies in a colorful bowl, an easy dinner idea perfect for weeknights or entertaining!


Scale

Ingredients

  • 1 1/2 cups dry white rice or Simply Nature Organic Quinoa
  • 4 medium filets of Fremont Fish Market Wild Caught Salmon*
  • 5 1/2 tablespoons soy sauce or tamari, divided
  • 1 tablespoon toasted sesame oil, divided
  • 1 teaspoon sriracha
  • 1/4 medium red cabbage (2 cups shredded)
  • 1 large English cucumber (3 cups shredded)
  • 3 medium carrots
  • 1 avocado
  • 3 green onions
  • 2 1/2 tablespoons rice vinegar
  • 1/2 teaspoon sesame seeds, plus more for garnish
  • 1 tablespoon Simply Nature Organic Coconut Oil
  • Kosher salt

Instructions

  1. Make the rice or quinoa using our How to Make Quinoa method (see the video below), Instant Pot Quinoa, Instant Pot Brown Rice or Instant Pot White Rice.
  2. With the salmon lying flat on a cutting board, run a sharp knife between the skin and the flesh to remove the skin. Cut the salmon into 1 inch squares and add it to a medium bowl. Note that thinner parts of the salmon may shred a bit (this is okay). Add 1/4 cup soy sauce, 1 teaspoon toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.
  3. Thinly slice the cabbage (2 cups). Place it in a medium bowl and mix it together with 1/4 teaspoon kosher salt and 1 tablespoon rice vinegar.
  4. Julienne the cucumber into long thin strips (3 cups; we used a handheld julienne peeler). Place in a medium bowl and mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.
  5. Peel the carrots into long ribbons using a vegetable peeler. Place in a medium bowl and mix with 1 teaspoon toasted sesame oil, 1/8 teaspoon kosher salt, and 1/2 teaspoon sesame seeds.
  6. Dice the avocado (if using). Slice the green onions on the bias.
  7. Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, and 1 or 2 pinches of kosher salt.
  8. To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.

Notes

*Before you start, if the salmon is frozen, thaw the salmon according to the package instructions.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: Salmon Poke Bowl, Poke Bowl, Salmon Poke, Seared Salmon, How to make salmon poke,

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

2 Comments

  • Reply
    Emilie
    April 23, 2019 at 9:05 am

    Wonderful recipe! I used 1:1 lime and rice vinegar on the carrot marinade to cut the tang a bit as I am a little sensitive to vinegars and it was delicious! I also used the rest of the lime to coat the avocado to keep it looking fresh and we found it added great flavor to the bowl.

    I also fully cooked half of the salmon to make safe bento boxes for our lunches the next day. Its a cheerful dish that makes me beam every time I look at it. Although I was worried we would be hungry later on due to the lightness of the meal, we were happily satiated thanks to the high nutritional value it contains.

    Thank you very much for this lovely recipe!

    • Reply
      Alex
      April 23, 2019 at 1:00 pm

      So glad you enjoyed it and I love it as a lunch idea!

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