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Ingredients
- pound of cubed skinless salmon
- teaspoon sea salt
- tablespoon olive oil
- peeled and shredded jicama (using a food processor or cheese grater)
- cup steamed shelled edamame
- cucumber, thinly sliced
- avocado
- tablespoon fresh cilantro
- teaspoon toasted sesame seeds
- teaspoon freshly grated ginger
- grated garlic clove
- tablespoons rice wine vinegar
- tablespoons coconut aminos
- teaspoon maple syrup1
- tablespoon tahini
- tablespoons toasted sesame oil
- tablespoons olive oil
- whisk together, adding oils last and gradually
Instructions
- Pat dry salmon cubed and toss with 1/8 teaspoon of sea salt
- In a cast iron skillet over high-medium heat, cook salmon cubes for 8 minutes, flipping halfway
- Assemble poke bowls with shredded jicama in the center
- Drizzle with TAHINI GINGER VINAIGRETTE
- Garnish with Quick Pickled Onions, cilantro and toasted sesame seeds
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