We had our first large snowfall this week and I took the opportunity to go out for a run in the snow. I’m a weirdo where I like running in the colder temperatures just because I’m more comfortable. I took my Saucony Peregrines for a nice trail run and they have helped me a lot with stability, especially with the newly fallen uneven snow. My core got a good workout! With all the of the fresh snow, I felt like it came out of a scene from Narnia except for the talking animals and a giant lion named Aslan.
This week was reading week for me so that meant all my time in the kitchen (just kidding!). But I do spend more time in the kitchen when I don’t have classes because it’s my break from the academic life and a chance to get with my creative side. This recipe was a change up of all the plain sashimi I was eating. Don’t get me wrong, I love sashimi just plain, but I wanted to try something a little new and different…so I decided to make some poke (pronounced Poh-kay)! If you don’t know what poke is, it’s a dish from Hawaii which serves raw fish (usually tuna) in a salad form. Unfortunately I don’t know what real poke tastes like, so this is my own version. One thing that I upsets me is that Toronto does not have any restaurants that serve poke!
It’s fairly simple to make and healthy too. The base starch is generally rice with marinated fish on top with more add-ins like salmon roe, seaweed, onions, etc. I substituted the starch for something more suitable for my situation–sweet potato, which works really well with the saltiness of the dish. Basically you have the power to do make it the way you want and adjust to your liking. This recipe is gluten free, IBS and Whole30 friendly.
A fresh taste salmon poke bowl that is healthy and mostly free of allergens. Get your nutrition fill with this salad.
Whole30, low FODMAP, and Gluten Free.
25 minPrep Time
20 minCook Time
45 minTotal Time
- 1 cup sweet potatoes, cubed
- 1 tablespoon coconut oil
- salt and pepper
- 500g of sushi grade salmon
- 1/2 avocado
- 2 handfuls of arugula greens
- 2 tablespoons coconut aminos
- 2 tablespoon sesame oil
- Roasted sesame seeds for garnish
- Preheat your oven to 400F. While you wait for your oven, cut your sweet potatoes to be 1cm in size (small!) for faster cooking. Toss your sweet potatoes with melted coconut oil and season with salt and pepper. Place the sweet potatoes in a layer on parchment paper and place in the oven for 20 minutes.
- Cut your sushi grade salmon into bite sized pieces and set aside in a bowl. Season your salmon with the sesame oil and coconut aminos.
- Taking a handful of arugula greens, place in a bowl. Then slice your avocado in slides and place on top of the greens. Once your sweet potatoes are done, put them on top of the arugula greens as well. Put your seasoned salmon on top of the greens and sprinkle sesame seeds on top and enjoy!
Coconut aminos has not been determined by Monash University the FODMAP level. Give soy sauce or tamari a try if those work for you.