Hawaiian Salmon Poke Bowl

Cabbage, bell pepper & orange slaw, sushi rice, ginger relish

Serves 2 · 30 minutes

seafood, rice, gluten-free

Ingredients

• 2 5-oz salmon fillets
• ½ cup sushi rice
• 3½ oz red & green cabbage
• 1¾ oz red bell pepper
• 1 whole orange
• 3 tbsp ginger relish with lime
• 1 whole scallion
• ¼ cup orange-tamari dressing
• ½ tsp shichimi togarashi
• 2 tsp black & white sesame seeds

Also: salt, pepper

Steps

1. Cook rice

   • Preheat oven to 425 degrees.
   • Bring sushi rice and 1 cup lightly salted water to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16 minutes, or until rice is tender and water is absorbed.
   • Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

2. Prep veggies & fruit

   • Roughly chop red and green cabbage into bite-size pieces.
   • Small dice red bell pepper into about 1/4-inch pieces.
   • Cut off top and bottom of orange. Lay flat and remove peel with curved downward cuts, exposing flesh. Cut into bite-size pieces.
   • Thinly slice scallion; discard root end.

3. Season salmon

   • Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper.
   • Place salmon in a medium baking dish. Drizzle with about half of the orange-tamari dressing. Turn to evenly coat. Place skin-side down. Sprinkle black and white sesame seeds over tops of salmon.

4. Roast salmon

   • Transfer baking dish with salmon to oven. Roast 10-12 minutes, or until fully cooked (or to desired doneness).* *Take Note: Salmon is fully cooked when internal temperature reaches 145 degrees and it easily flakes with a fork.

5. Make slaw

   • Place cabbage, bell pepper, and orange in a medium bowl. Drizzle with remaining orange-tamari dressing. Lightly season with pepper to taste.* Toss to combine. *Heads Up: The dressing already contains salt; no additional salt is needed.

6. Make relish

   • Place ginger relish with lime and scallion in a small bowl. Salt and pepper to taste. Stir to combine.

7. Plate your dish

   • Divide sushi rice and cabbage, bell pepper, and orange slaw between bowls. Top with roasted salmon. Sprinkle with shichimi togarashi to taste (if heat sensitive, use sparingly or omit). Garnish dish with ginger, lime, and scallion relish.