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Poke Bowl

Poke Bowl - Living with Ivey

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