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Soy Ginger Salmon Poke Bowls Recipe (with Video)

Fish, Wheat, Tree nut free
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Discover our Soy Ginger Salmon Poke Bowls Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


For the Salmon
- 1.5 pounds salmon fillet
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Olive oil
Soy Ginger Sauce
- 0.25 c Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Ginger, fresh, grated
- 2 tbsp Honey
- 1 tbsp Sesame oil
- 2 clove Garlic, minced
- 1 tbsp Cornstarch, optional, for thickening
- 2 tbsp water, if using cornstarch
For the Poke Bowls
- 2 c Rice, cooked, I used sushi rice!
- 0.5 c edamame
- 0.5 c mango, diced
- 0.5 c Carrots, julienned
- 1 Avocado, sliced
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
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Preparing the Salmon
1. Pat the salmon cubes dry with paper towels.
2. Season with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add salmon cubes to the skillet and sear for 2-3 minutes on each side or until golden brown.
5. Cook in batches to avoid overcrowding the pan.
Preparing the Sauce
1. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, honey, sesame oil, and minced garlic.
2. If you prefer a thicker sauce, mix cornstarch with water in a separate bowl to create a slurry.
3. Add the slurry to the sauce and whisk until well combined.
4. Pour the soy ginger sauce over the seared salmon cubes in the skillet.
5. Gently toss the salmon to coat it evenly in the sauce.
6. Allow the salmon to simmer in the sauce for an additional 2-3 minutes, or until the salmon is cooked to your liking.
Serving the Dish
1. In a serving dish, lay a bed of rice followed by the salmon.
2. Around the salmon, place the mango, carrots, avocado, and edamame.
3. Drizzle any remaining sauce from the skillet over the salmon.
4. Sprinkle sesame seeds and chopped green onions over the top for garnish.

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