Roasted Salmon Bowl
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Ingredients
- 2 8 ounce salmon filets skin removed and cut into cubes
- 1/4 cup sesame oil
- 1/4 cup coconut aminos (or soy sauce)
- 2 TBS sriracha
- 2 tbsp sesame seeds
- 1 cup jasmine rice
- 1 large avocado cubed
- 1 cup edamame
- 1 cup chopped cucumbers
- 5 chopped green onions
- 1 cup chopped cabbage
- 1/2 cup cherry tomatoes halved
- 1/2 red bell pepper sliced
- 1/2 cup mayonnaise
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Remove the skin from salmon and cut into cubes.
- In a bowl combine your sesame oil, coconut aminos and 1 tablespoon of sriracha. Put the cubed salmon into the bowl, top with sesame seeds and mix well so that all the salmon is covered with the marinade. Let the salmon marinate for at least 15 minutes in the refrigerator.
- In a separate bowl mix together your mayonnaise and 1 tablespoon of sriracha.
- Cook rice according to directions.
- Meanwhile, cut up your toppings.
- Line a sheet pan with aluminum foil and add the salmon. Bake for 20 minutes.
- Plate your rice and add your toppings. Top with the roasted salmon and some spicy mayo.