Experience a burst of tropical flavors with our Pineapple Salmon Poke Bowl. This vibrant and nutritious bowl features spicy baked salmon marinated in a tantalizing blend of sriracha, honey, and garlic. Served on a bed of rice and topped with a fresh pineapple avocado cilantro salsa, every bite is a delightful combination of sweet and savory. Plus, it only takes 25 minutes to make.

Serves: 2
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients:

Salmon:

• 2 salmon fillets
• 2 tsp sriracha sauce
• 2 tsp honey
• 1 clove garlic, crushed
• sea salt and pepper, to taste
• 2 cups cooked rice

Pineapple salsa:

• 1 cup fresh pineapple, finely diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• 1 Tbsp lime juice
• 2 green onions, sliced
• Optional toppings: beeya or sesame seeds, extra veggies such as edamame, shaved carrots, or sprouts

Instructions:

1. Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. In a small bowl, whisk together the sriracha, honey, garlic, salt, and pepper.
3. Brush the sriracha honey marinade over the salmon, then transfer to the oven and bake for 9am -13 minutes, or until cooked through and flaky.
4. While the salmon is baking, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, diced avocado, cilantro, lime juice, and green onions. Gently toss to combine.
5. To assemble the poke bowls, divide the cooked rice between two bowls. Spoon the pineapple salsa over top. Top with the baked salmon, breaking them into smaller pieces if desired. 
6. Garnish with beeya or sesame seeds and extra veggies if desired. Serve immediately and enjoy the tropical sweet and savory flavors of every bite.

Note:

To make this poke bowl even more blood sugar friendly, try upgrading the white rice with either white quinoa or cauliflower rice. And if you want to serve it as we have featured then just make sure to carefully cut the pineapple out while preserving the outer part of the pineapples.