Keto & Paleo Salmon Poke Bowl

• Seafood

  • 1/2 lb Salmon, sushi grade skinless and boneless

• Produce

  • 1 Avocado, medium
  • 1 Cucumber, slices
  • 2 Green onions, chopped (30 g/ 1.1 oz, medium
  • 1 Napa cabbage
  • 1 Nori seaweed sheet
  • 1 Pickled ginger
  • 1 Spiralized daikon radish

• Condiments

  • 1 tbsp Lemon or lime juice, fresh
  • 1 tsp Sriracha sauce - you can make your own

• Pasta & Grains

  • 2 cups Cauliflower rice
  • 1 Seaweed noodles

• Baking & Spices

  • 1 pinch Salt
  • 1/4 tsp Salt
  • 1 Salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Ghee or coconut oil
  • 4 tsp Rice vinegar or coconut vinegar
  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 2 tbsp Coconut aminos

Found on ketodietapp.com

Description

Directions

• Marinate the salmon. Mix coconut aminos, toasted sesame oil, lemon juice, vinegar and salt. Cut the salmon into ½-1 inch pieces and place in a mixing bowl.
• Add the marinade, chopped green onions and sesame seeds (or you can add the seeds just before serving if you prefer them crispy).
• Add sriracha and mix until well combined. Place in the fridge while you prepare the cauli-rice (here's a step-by-step guide).
• For best results, use a grating blade on your food processor to create rice-like shapes. I used my Kenwood mixer with a food processor attachment. Place the cauli-rice in a hot pan greased with ghee. Cook over a medium-high heat for 5-7 minutes and stir to prevent burning. In a small bowl, mix the vinegar, salt and Erythritol (if used).
• When done, take off the heat, place in a bowl and combine with the vinegar mix. Set aside. Cut each of the sheets in quarters and then cut each of the quarters in half.
• Crisp up the nori pieces. Place in a hot pan greased with ghee and crisp up over a medium heat for just 30-60 seconds. Season the seaweed crisps with salt. Halve and slice the avocado.
• To assemble, divide the cauli-rice equally into two bowls. Add the marinated salmon, crisped up nori and sliced avocado. Enjoy!

Nutrition