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2 people

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2 People

INGREDIENTS

  • 0.5 pound of cubed skinless salmon
  • 0.06 teaspoon sea salt
  • 0.5 tablespoon olive oil
  • 0.5 peeled and shredded jicama (using a food processor or cheese grater)
  • 0.13 cup steamed shelled edamame
  • 0.25 cucumber, thinly sliced
  • 0.25 avocado
  • 0.5 tablespoon fresh cilantro
  • 0.5 teaspoon toasted sesame seeds

    • TAHINI GINGER VINAIGRETTE

  • 0.5 teaspoon freshly grated ginger
  • 0.5 grated garlic clove
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons coconut aminos
  • 0.5 teaspoon maple syrup1
  • 0.5 tablespoon tahini
  • 1 tablespoons toasted sesame oil
  • 1 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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