Soy Ginger Salmon Poke Bowls

Course: Lunch, Dinner

Ingredients:

For the Salmon:

• 1.5 pounds (680g) salmon fillet, skin removed, cut into cubes

• Salt and black pepper to taste

• 2 tablespoons olive oil

For the Soy Ginger Sauce:

• 1/4 cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon fresh ginger, grated

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 tablespoon cornstarch (optional, for thickening)

• 2 tablespoons water (if using cornstarch)

For the Poke Bowls:

• 2 cups cooked rice, I used sushi rice!

• 1/2 cup edamame

• 1/2 cup mango, diced

• 1/2 cup carrots, julienned

• 1 avocado, sliced

• Sesame seeds and chopped green onions, for garnish

Instructions:

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.

6. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, honey, sesame oil, and minced garlic.

7. If you prefer a thicker sauce, mix cornstarch with water in a separate bowl to create a slurry. Add the slurry to the sauce and whisk until well combined.

8. Pour the soy ginger sauce over the seared salmon cubes in the skillet.

9. Gently toss the salmon to coat it evenly in the sauce.

10. Allow the salmon to simmer in the sauce for an additional 2-3 minutes, or until the salmon is cooked to your liking.

11. In a serving dish, lay a bed of rice followed by the salmon. Around the salmon, place the mango, carrots, avocado, and edamame.

12. Drizzle any remaining sauce from the skillet over the salmon.

13. Sprinkle sesame seeds and chopped green onions over the top for garnish.