Salmon and Mango Poke - Bravabod
Recipes

Salmon and Mango Poke

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 15" (plus marinating)

Easy poke bowl recipe made with sushi-grade salmon, mango, avocado, and a handful of crispy scallions on top. Even better than takeout!

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 1 day


Shopping List
    For the Salmon Poke
  • 8 ounces sushi-grade salmon (Note 1)
  • 1/2 cup ripe mango, peeled and diced
  • 1 scallion, chopped (white and light green parts only)
  • 1/2 avocado, diced
  • 1/4 cup coconut aminos (we like Big Tree Farms)
  • 1 1/2 tablespoons toasted sesame oil
  • 1/4 jalapeño, finely chopped (optional, adjust to taste) For the Crispy Shallots
  • 1 large shallot
  • avocado oil, for frying For Serving (Optional)
  • sushi rice or cauliflower rice
  • mango and/or micro greens
  • sesame seeds, for garnish
  • lime, for serving

Instructions
  1. Step 1: Cube or slice the salmon into bite-sized pieces and place in an airtight container. Add the scallion, aminos, and sesame oil and stir until all of the pieces are coated. Cover and refrigerate 30 minutes to 4 hours.
  2. Step 2: Meanwhile, slice the shallots into very thin rings using a knife. Heat a thin layer of oil in a pan over medium heat. Add one piece of shallot and wait until it begins to sizzle. Add the remaining shallots and cook for 5 to 8 minutes, stirring often, until they turn golden. Reduce the heat if they are browning too quickly.
  3. Step 3: Drain the shallots or use a slotted spoon. Transfer to a paper towel lined plate. As they cool, they will become crispy. Note: Shallots can be fried a few days and stored airtight at room temperature. Keep in mind that the longer they wait, the less crispy they will become.
  4. Step 4: After marinating, stir in the diced mango, avocado, and a little jalapeño.
  5. Serve: Enjoy over an optional bowl of rice and garnish with sesame seeds and optional lime.

Recipe Notes

Note 1: Only use a high-quality, sushi-grade salmon (or sushi-grade ahi tuna). If fresh is unavailable, frozen sushi-grade salmon can be used. We like to go to the sushi counter at our local grocery store and purchase thick slices of sashimi salmon for this.

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Salmon and Mango Poke

PT15M 8 ounces sushi-grade salmon (Note 1) 1/2 cup ripe mango, peeled and diced 1 scallion, chopped (white and light green parts only) 1/2 avocado, diced 1/4 cup coconut aminos (we like Big Tree Farms) 1 1/2 tablespoons toasted sesame oil 1/4 jalapeño, finely chopped (optional, adjust to taste) 1 large shallot avocado oil, for frying sushi rice or cauliflower rice mango and/or micro greens sesame seeds, for garnish lime, for serving Gluten Free Paleo 2 Servings Ingredients:

2 Servings

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Takes 1 min