Spicy Sockeye Salmon Poke Bowl, recipe provided below (adapted from Jessica Gavin)
- Sockeye Salmon Poke
- 1 pound sockeye salmon cut into ¾ inch cubes
- 1/4 cup soy sauce low sodium, or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon Sesame oil
- Pickled Cucumbers
- 2 6-inch persian cucumbers thinly sliced
- 1/2 cup rice wine vinegar , Kikkoman
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes dried
- Sriracha Sauce
- 2 tablespoons sriracha
- 2 tablespoons plain greek yogurt or light mayonnaise
- Sockeye Salmon Poke- In a medium sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
- Pickled Cucumbers- Combine vinegar, water, honey, salt and chili flakes in a medium saucepan and bring to a boil over high heat. Once boiling turn off heat, add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
- Sriracha Sauce- In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
- Build Poke Bowl- Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce. Enjoy!
Chicken Pad Thai Noodles, a portion of the recipe is provided below. For the full recipe visit Life Made Sweeter.
- 2/3 cup tamarind concentrate (HIGHLY recommended but if you can't find it, sub with 1/4-1/3 cup fresh lime juice)
- 2 teaspoons - 1 tablespoon Thai red chili sauce (Sambal Oelek) or Sriracha to taste)(I like mine spicy so I usually add about 3/4 tablespoons)
- 5 tablespoons fish sauce (highly recommended)**
- 3 tablespoons oyster sauce (recommended - use gluten free if necessary) or low sodium soy sauce (use gluten free tamari or coconut aminos for paleo friendly version)
- 3 tablespoons coconut sugar (or brown sugar)
- Pad Thai
- 6 ounces dry rice noodles
- 1 tablespoon cooking oil (avocado oil for a healthier version)
- 1 chicken breast, sliced thinly
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 shallot, diced
- 1/3 cup grated carrots
- 1 red or green bell pepper, thinly sliced (I used a combo of both for color, but you totally don't have to)
- 1 large egg, lightly beaten
- 1 lime wedge
- Salt, black pepper and more fish sauce to taste
- 1 1/2 tablespoons tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this)
- Garnish & toppings: Chopped fresh cilantro, bean sprouts, chopped roasted peanuts, green onions and additional lime wedges
Ahi Tuna Poke and Mango Salad, recipe provided below (adapted from Foodie Crush)
- 2 tablespoons vegetable oil
- 1 tablespoon ponzu sauce
- ½ teaspoon prepared wasabi
- 4 ounces sushi grade tuna, diced in large chunks
- ½ mango, diced in large chunks
- ½ cup store-bought seaweed salad
- ½ teaspoon black sesame seeds
- 2-3 cups loosely packed spring lettuce mix
- ½ avocado, sliced
- ¼ teaspoon pink Hawaiian sea salt
- In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
- Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing. Sprinkle with the sesame seeds and stir to coat.
- In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.