Salmon and Avocado Poke Bowl

This is from the wonderful food mag., "Eating Well". Here is their quote, " Poke - pronounced poh-kay - is so ubiquitous in Hawaii that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from L.A. to N.Y. But it's easy to make at home, and serving it over a brown rice salad makes it a meal."
(serves 4)

Poke:
1 lb. previously frozen wild caught salmon, skinned and cut into 3/4" cubes
1 med. ripe avocado, diced
1/2 cup thinly sliced sweet* onion
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh cilantro
1/4 cup tobiko (flying fish roe) or other caviar
3 T. reduced -sodium tamari
2 t. toasted sesame oil
1/4*-1/2 t. Sriracha

Brown Rice Salad:
2 cups cooked short-grain brown rice, warmed
2 cups packed spice greens, such as arugula, watercress or mizuna
2 T. rice vinegar
2 T. EVOO
1 T. Chinese-style or Dijon mustard

For the Poke: Gently combine all ingredients in a med. bowl.
For the Salad: Combine rice and greens in a large bowl. Whisk vinegar, oil, and mustard in a small bowl. Add to the rice salad and mix well. Served the poke on the rice salad.

"Never call it quits in pursuing Jesus".

And, have FUN today!!!!!!

Love,

Machete Milletti