I have already shown how I prepare it most of the time. But I get bored easily. Why not try having salmon raw? But if it’s a low carb day, I don’t want to have just plain sashimi.
That made me think of poke bowls.
Unfortunately, poke bowls are not actually that low carb– I mean, it sounds low carb, right? Fresh fish on top of a salad? But there are often hidden carbs in the dressings (e.g. sriracha and teriyaki sauces) and in the accoutrements (e.g., sweet seaweed salad, sweet pickled ginger or cucumbers). I found a good spicy salmon poke bowl recipe and have modified it to make it more low carb, here.
The key to this recipe is making sure to let your salmon marinate with the tamari (gluten-free soy sauce), sesame seed oil, and raw apple cider vinegar. The longer, the better.
If you can, at least for 30 minutes– or even overnight! Instead of using sriracha which has sugar in it, I substituted a seeded and de-veined fresh jalapeno pepper. If you’re up to it, you can include the seeds and veins.
Spicy Low Carb Salmon Poke Bowl
1 lb wild-caught raw salmon cut into cubes
1/4 cup tamari (gluten-free soy sauce)
1 tbs raw apple cider vinegar
1 seeded and de-veined jalapeno pepper
2 tbs sesame seed oil at room temperature
2 cups salad greens
Suggested accoutrements: raw kimchi, roasted seaweed, sesame seeds, chopped scallions. Not pictured but also good to add: fresh avocado, cucumbers, daikon
1. Mix salmon cubes with tamari, vinegar, jalapeno and sesame oil. Let marinate for at least 30 minutes and up to 24 hours.
2. Toss salmon and sauce with salad greens before serving. Add desired accoutrements.