Salmon Bowl

Ingredients

• Cornstarch

  2 tsp or 5g

• Liquid aminos

  Bragg's

  8 tbsp or 120g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  4 tbsp or 36g

• Honey

  1 tbsp or 21g

• Ginger

  Spices, ground

  ¾ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Quinoa

  Uncooked

  1 cup or 170g

• Atlantic salmon

  Fish, farmed, raw

  24 oz or 680g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Edamame

  Frozen, unprepared

  1 ½ cup or 177g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

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

  6 medium or 90g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

Directions

1. Combine cornstarch with an equal portion of water to make a slurry.
2. In a small saucepan over medium heat, combine liquid aminos, rice wine vinegar, sesame oil, brown sugar, honey, ground ginger, minced garlic, cornstarch slurry, and crushed red pepper flakes. Stir constantly until it boils, then let it boil for about 1 minute until thickened. Allow it to cool before using.
3. Pour about a third of the teriyaki sauce over the salmon and let it marinate for at least 20 minutes or overnight.
4. Cook the quinoa according to the package instructions.
5. Preheat an air fryer to 400°F. Spray the basket with non-stick spray, place the salmon filets inside, and air fry for 5-7 minutes until cooked through to 145°F.
6. Divide the quinoa among bowls and top with teriyaki salmon, avocado, edamame, mango, and cucumber.
7. Garnish with drizzled teriyaki sauce, chopped green onion, and cilantro.

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• Salmon Teriyaki Bowl
• Salmon-Avocado Poke Bowl
• Salmon Bowl with Mango Salsa and Black Bean Rice