1-1/4 pound of Salmon Fillet (skinless)
or 4 portions (5 oz each)
1 cup of Santa Monica Seafood Poke Dressing
Salt & Pepper to taste
Your favorite stir fry veggies
1 Clove Garlic (minced)
1 tsp ginger (fresh or dried)
Set broiler on high.
Prepare the rice ahead of time and chop all of the veggies (or buy the pre-chopped from the produce department).
In a bowl, add Santa Monica Seafood’s Hawaiian Poke Dressing and a pinch of salt and pepper. Mix.
Add fish to the bowl and make sure to coat all the sides with the dressing.
Line your baking dish with parchment paper and spray with a non-stick cooking spray and then place your salmon portions on top.
Cook in the broiler for 5-6 minutes. (Note: Fish should be slightly undercooked since it will continue cooking once outside of the oven)
While the fish is cooking, stir fry the veggies, garlic and ginger in a pan over medium high heat.
Place a spoonful of prepared riced into a bow. Top with a spoonful of stir fried veggies. Place a portion of salmon on top and drizzle with extra poke dressing and garnish with lemon wedges.