22 Jun Salmon and Avocado Poke Bowl

INGREDIENTS

Poke

• 1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes
• 1 medium ripe avocado, diced
• ½ cup thinly sliced yellow onion
• ½ cup thinly sliced scallion greens
• ½ cup chopped fresh cilantro
• 3 tablespoons reduced-sodium tamari
• 2 teaspoons toasted (dark) sesame oil
• ½ teaspoon Sriracha
• 1 TBSP of smooth peanut butter

Brown Rice Salad

• 2 cups cooked short-grain brown rice, warmed
• 2 cups packed salad greens, such as arugula
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Chinese-style or Dijon mustard

DIRECTIONS

1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tamari, sesame oil, Sriracha and peanut butter in a medium bowl.
2. Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.