Low-Carb Salmon Poke Bowl with Crunchy Vegetables and Mango
A vibrant and light poke bowl that pairs delicate raw salmon with the sweetness of mango and the crunch of sautéed vegetables. This balanced, rice-free dish is perfect for healthy and delicious dining.
🛒 Ingredients
2 servings
- 7 oz fresh salmon, thinly sliced or cubed
- ½ cucumber, diced
- 5 oz button mushrooms, thinly sliced
- 1 small leek, thinly sliced
- ½ fresh mango, diced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp soy sauce (optional)
- Salt and ground black pepper to taste
- White and black sesame seeds for garnish
- Crushed nuts for crunch (optional)
Watch the original video
Watch on TikTokDirections
- 1
Gently season the salmon with salt, pepper, and lemon juice. Mix well and refrigerate for a few minutes. Add soy sauce if desired.
- 2
In a hot skillet with 1 tablespoon of olive oil, sauté the leek for 2-3 minutes until softened. Add the sliced mushrooms and cook for 3-4 minutes until golden brown. Season and set aside.
- 3
Arrange the diced cucumber and mango pieces in a bowl or plate as a base.
- 4
Add the sautéed mushrooms and leeks around the raw vegetables. Elegantly place the salmon in the center.
- 5
Drizzle with a splash of extra virgin olive oil and a splash of soy sauce if desired. Sprinkle generously with sesame seeds and add the crushed nuts for crunch.
- 6
Serve immediately to preserve the freshness and texture of all ingredients.
💡 Chef's Tip
Use sushi-grade fresh salmon, purchased the same day from a trusted fishmonger. The vegetables can be prepared in advance, but season the salmon at the last moment to prevent it from becoming too soft. For a cooked version, lightly sear the salmon in butter to keep it tender.
