Summer Salmon Poke Grain Bowl

Infinitely riff-able, the poke grain bowl offers total nutrition — lean protein, carbs, veggies, and healthy fats. This one, which relies on summer produce and quick-cooking or pre-cooked grains is ready in a jiffy. You can find pre-cooked or quick-cooking grains at many grocery stores or online. We like Trader Joe's 10-Minute Farro.

• 2 tablespoonsmayonnaise
• 1 tablespoon  freshly squeezed lime juice, plus wedges for serving
• 1 tablespoon very finely chopped canned chipotle in adobo or 1 teaspoon chipotle powder
• Salt and freshly ground pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 small bell pepper, cut into ½-inch pieces
• 1  ear corn, kernels removed
• 1 small  summer squash, cut into ½-inch pieces
• ¼ cup shelled, thawed edamame
• 2 (5 to 7 ounce) salmon fillets, skin and pin bones removed 
• 1 cup cooked grains such as farro, barley, brown rice, or quinoa
• 1  scallion, white and green parts, thinly sliced
• Salad greens and salmon roe for garnish, optional

In a small bowl, combine the mayonnaise, lime juice, and chipotle and season with salt and pepper.

In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the bell pepper, corn, squash, and edamame, season with salt and pepper and cook, stirring occasionally until crisp-tender, about 5 minutes. Remove from the heat.

Place the skinned salmon fillets on a cutting board and using a sharp knife, cut into ½-inch cubes. Sprinkle lightly with salt.

Divide the grains, vegetables, and fish between 2 bowls. Drizzle with some of the chipotle mayonnaise and sprinkle with the scallions. Add salad greens and salmon roe if using and serve right away with lime wedges for squeezing over.

Serve a refreshing and hoppy n/a IPA or Belgian-style wheat beer to echo the grains. For a light and bright white wine alternative, pour a slightly effervescent txakoli or vino verde from Spain.

Swap out the summer veggies with autumn veggies like butternut squash and brussels sprouts.