Salmon Bowl

 

Salmon Bowl

Keep cooked rice available in the fridge.

Serve with steamed veg's.

Marinade:

12 oz. Salmon fillets

2 TbS soy sauce

2 tsp honey

1 tsp rice vinegar

1 garlic clove grated

Small cube fresh ginger grated

Bowl:

1 C cooked white rice

1 med. cucumber

1 med. carrot

1/2 C frozen edamame beans, thawed

1/2 avocado

Green onions

Optional garnish: spicy mayo, sriracha oil, sesame seeds, or green onions.

Slice salmon into large cubes (1"). Remove skin and any bones.   Mix marinade together and add salmon.

(You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.

Marinate for 10 minutes up to 2 hours in fridge.

Slice the cucumber, shred carrot, dicing avocado into cubes. For the edamame place them in a colander and run under cold water to defrost.

Air Fryer:  Preheat to 390.  Air fry in single layer for 5-8 min, flipping halfway and brushing leftover marinade.  

Put rice, veggies, avocado and salmon, drizzle remaining marinade over top.

Garnish with spicy mayo, sriracha aioli, sesame seeds, or green onions.   

Sat Fat:  3 g.