Salmon Bowl

Ingredients

• Chum salmon

  Fish, raw

  750g

• Edamame

  Frozen, unprepared

  1 ½ cup or 177g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  ⁵⁄₁₆ cup packed or 69g

• Honey

  1 tbsp or 21g

• Ginger

  Spices, ground

  ¾ tsp or 1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cornstarch

  2 tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut Aminos

  Coconut Secret

  128g

• Avocados

  California, raw

  250g

• Quinoa

  Cooked

  750g

Directions

1. Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
2. Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
3. Cook quinoa according to package instructions.
4. Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400oF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
5. Assemble Salmon Bowls: Divide quinoa among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
6. Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.