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Salmon Poke Slim & Trim Spicy Mayo


  • For the Salmon Poke: 1 pound sushi-grade (previously frozen) salmon, cut into 1/2” cubes
  • 3 tbsp Tamara or soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp grated garlic
  • 1/2” piece fresh ginger, peeled and grated or minced
  • For the Spicy Vegan mayo: 1/2 cup mayonnaise and 1 tbsp nutritional yeast
  • 1 tbsp Sriracha
  • 2 tsp fresh lime juice
  • 1/2 tsp grated garlic
  • To Serve: 1 ripe avocado, pitted and mashed
  • 8 Slim and Trim Cauliflower Crackers
  • Frikake, for garnish

How To:

  1. In a medium bowl toss together salmon, Tamara or soy sauce, vinegar, grated garlic, and ginger. Cover and refrigerate for at least 10 minutes or up to 1 day.
  2. In a small bowl stir together mayonnaise, Sriracha, lime juice, and grated garlic.
  3. To serve, spread a little avocado on each Slim and Trim Classic Cauliflower Cracker, then top with salmon poke. Drizzle with spicy mayo, and garnish with furikake. Serve immediately.


This is Pescatarian and can be eaten for Lunch or Dinner

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