Summer Salmon Poke Bowl

with ponzu dressing and crispy onions

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“C'mon, all the cool kids are doing it, don't you want to be cool?” Haven't heard that in awhile, have you? You don't have to desire to fit in with the fast crowd to enjoy poke bowls, which are having their moment in vogue. Here, we are recreating and reinterpreting: Salmon is cooked, flaked, and is served with fluffy rice and a crisp, fresh salad of Fresno chile, cucumber, carrot, and green onions. The bowl is then drizzled with a bright ponzu dressing you'll make yourself, capping off a cool and “cool” meal. All that and a bag of chips!

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Persian Cucumber
  • 1 Red Fresno Chile
  • 2 Green Onions
  • Info
    12 oz. Salmon Fillets
  • 3 oz. Matchstick Carrots
  • Info
    ½ oz. Mayonnaise
  • Info
    1 fl. oz. Ponzu Sauce
  • Info
    ½ oz. Crispy Fried Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    770
  • Carbohydrates
    75g
  • Fat
    36g
  • Protein
    40g
  • Sodium
    1339mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice
    1

    Make the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim cucumber and cut into thin rounds. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Make the Salad
    3

    Make the Salad

    In a mixing bowl, combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, and 2 tsp. olive oil. Season with ¼ tsp. salt and ¼ tsp. pepper and stir.

  • Step 4 - Make the Ponzu Dressing
    4

    Make the Ponzu Dressing

    In another mixing bowl, combine mayonnaise, ponzu sauce, white portions of green onions (to taste), and minced Fresno (to taste).

  • Step 5 - Sear the Salmon
    5

    Sear the Salmon

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, flesh-side down, to hot pan, and cook until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. Transfer salmon to a plate. Remove skin (if necessary) and use a fork to flake salmon into bite-sized pieces.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Scoop rice into a bowl and top with salad and salmon. Spoon ponzu dressing over entire bowl, or serve on the side, and sprinkle dish with crispy onions.

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