Easy salmon poke bowl
In light of heart health month, I’m all about upping my intake of anti-inflammatory foods to help keep my blood pressure healthy.
While there is a wide breadth of causes for high blood pressure, one of the main areas of concern is diet. Unfortunately, many Canadians’ high blood pressure goes unnoticed until they experience its’ consequences, such as a stroke, congestive heart failure, atherosclerosis (hardening of arteries) or eye and kidney damage.
The good news is that we can use our diets as a tool for healing, preventing, and treating high blood pressure, starting with this easy salmon poke bowl by Chowhound. Fish contain Omega-3 fatty acids, which help support cardiovascular health, reduce inflammation and blood clotting, prevent diabetes, and better cognitive function and memory.
Disclaimer: Do not take yourself off any medications. Consult with your health care provider before making any changes to your health program. Happy heart month!
Ingredients
Poke:
1 pound salmon, diced into 1/2-inch cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon ginger, grated
1/2 teaspoon garlic, minced
3 green onions, white parts thinly sliced
Rice bowl:
brown rice, see instructions
1 cucumber
4 radishes
1 avocado
2 carrots
black sesame seeds
Instructions
Make a batch of steamed brown rice.
Next, in a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes. Quarter the avocado, and cut into thin slices. Lastly, peel carrots and then cut into 1-inch long, thin matchsticks.
Serve the salmon on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.