August Recipes

Coconut-Orange Salmon Poke Bowls

30 Minutes Or Less Badge
Gluten Free Badge
Coconut orange salmon poke bowl
Total Time:
25 minutes


  • ½ cup Hy-Vee instant long-grain white rice
  • ¼ cup water
  • ¼ cup fresh orange juice
  • ½ cup Hy-Vee coconut water
  • 2 tbsp Full Circle Market organic coconut sugar
  • 2 tbsp ponzu sauce
  • 1 ½ tbsp white balsamic vinegar
  • 2 (4-oz.) Hy-Vee Seafood sockeye salmon fillets, skin removed, cut into bite-sized pieces
  • 1 large fresh coconut, split; for serving
  • 1 cup baby arugula
  • ½ cup cucumber ribbons
  • ½ cup spiralized carrots
  • 1 avocado, seeded, peeled, and diced
  • ½ cup Hy-Vee Deli Counter seaweed salad
  • white sesame seeds, for garnish
  • ¼ cup cilantro-avocado yogurt dressing, for serving
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Combine rice, water, and orange juice in a microwave-safe medium bowl. Microwave on HIGH 5 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.
Whisk together coconut water, coconut sugar, ponzu sauce, and balsamic vinegar in a medium skillet. Simmer mixture over medium heat for 4 minutes or until mixture begins to thicken. Add salmon; simmer for 8 to 10 minutes or until salmon flakes easily with a fork (145°). Remove salmon from skillet; cool slightly. Set remaining sauce aside for brushing.
To serve, divide rice between coconut halves. Arrange salmon pieces, arugula, cucumber ribbons, carrot, avocado, and seaweed salad on rice in coconut bowls. Sprinkle with sesame seeds. Brush salmon with remaining sauce, if desired. Serve with dressing.

Nutrition Facts

Serves: 2
Amount Per Serving
% Daily Value*
Total Fat: 36g 46%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 1310mg 57%
Total Carbohydrate: 58g 21%
Dietary Fiber: 5g 18%
Sugars: 27g 54%
Protein: 29g 58%

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