Grilled Salmon Poke Bowl with Mango Avocado Salsa

As a seasoned health-focused food blogger, I love creating bowls that balance proteins, grains, and fresh produce. This grilled salmon poke bowl combines smoky, charred fish with a bright mango-avocado salsa, crunchy cucumber, and fluffy jasmine rice. It’s perfect for meal prep or a light weeknight dinner, showcasing how simple grilling and fresh toppings deliver maximum flavor and nutrition.

Ingredients

• For the Salmon:

  • 2 salmon fillets (5–6 oz each), skin removed

  • 1 tablespoon soy sauce (or tamari)

  • 1 tablespoon sesame oil

  • 1 teaspoon honey

  • ½ teaspoon grated fresh ginger

  • Pinch of sea salt and black pepper

• For the Salsa:

  • 1 ripe mango, diced

  • 1 avocado, diced

  • ¼ cup red bell pepper, finely diced

  • 2 tablespoons red onion, minced

  • 1 tablespoon fresh cilantro, chopped

  • Juice of 1 lime

  • Pinch of sea salt

• For the Bowls:

  • 2 cups cooked jasmine rice (or brown rice)

  • 1 cup cucumber ribbons or slices

  • 1 cup shredded carrots

  • 2 tablespoons toasted sesame seeds

  • 2 green onions, sliced

Step-by-Step Instructions

1. Marinate & Grill Salmon

   • Whisk soy sauce, sesame oil, honey, and ginger. Season with salt and pepper.

   • Marinate salmon 15–20 minutes at room temperature.

   • Preheat grill or grill pan to medium-high. Grill fillets 3–4 minutes per side until just opaque. Rest 5 minutes, then flake into large pieces.

2. Prepare Mango-Avocado Salsa

   • In a medium bowl, combine mango, avocado, bell pepper, onion, cilantro, and lime juice. Season lightly with salt. Toss gently to avoid mashing the avocado.

3. Assemble the Bowls

   • Divide rice between two bowls. Arrange cucumber, carrots, and grilled salmon.

   • Spoon mango-avocado salsa over salmon.

4. Garnish & Serve

   • Sprinkle with sesame seeds and green onions. Serve immediately or refrigerate for up to 1 day.

Expert Tips & Variations

• Rice Alternatives: Swap jasmine for brown rice or cauliflower rice for lower carbs.

• Salsa Swap: Use pineapple instead of mango for tropical variation.

• Make It Spicy: Add a drizzle of sriracha or sliced jalapeño to the salsa.

Why This Works

• Flavor Contrast: Smoky salmon meets sweet-tart salsa for balanced bites.

• Textural Variety: Creamy avocado and crisp veggies add depth.

• Nutrition: Rich in omega-3s, fiber, and antioxidants—fuel for any day.

Conclusion

This grilled salmon poke bowl with mango-avocado salsa is a testament to quick, balanced meals that never sacrifice taste. It’s a go-to for busy cooks who want restaurant-quality bowls at home