Salmon Buddha Bowls with Asian Sauce

Ingredients

• Atlantic salmon

  wild, raw

  20 oz or 567g

• Sesame oil

  2 tbsp or 27g

• Soy sauce

  low-sodium, shoyu

  6 tbsp or 96g

• Rice wine vinegar

  2 tbsp or 30g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Oyster sauce

  2 tsp or 12g

• Brown sugar

  1 tbsp or 9g

• Garlic

  raw

  2 cloves, minced or 6g

• Farro

  Roland

  1 ¼ cup or 225g

• Stock-in-a-Box Low Sodium Chicken stock

  Rachael Ray

  2 ¼ cup or 225g

• Edamame

  frozen

  1 ⅓ cup or 157g

• Carrots

  raw

  1 large or 72g

• Zucchini

  raw, with skin

  1 medium or 196g

• Avocado

  raw

  1 fruit or 201g

Directions

1. Prep the mariande by whisking together the soy sauce, rice wine vinegar, chili paste, oyster sauce, brown sugar, and minced garlic. Set aside.
2. Cook the farro according to packaged directions. Instead of water, I prefer to use chicken broth for a flavor boost. If using the instant pot, pressure cook for 10 minutes followed by a 12 minute natural release. Drain excess liquid off the farro.
3. Microwave the edamame according to package directions. Add a sprinkle of kosher salt.
4. Shred the carrot and zucchini with a potato peeler, or slice into desired shapes.
5. Sprinkle both sides of the salmon with salt and pepper, to taste. Heat up a cast iron skillet over medium-high heat. Add some sesame oil (or other oil) to the pan, and when hot, add salmon. Sear the first side for a few minutes, and then flip. Add the Asian marinade and continue cooking until the salmon is done.
6. To assemble bowls, spoon some farro in each serving dish. Then top with the salmon filets, some edamame, and then fresh veggies. Drizzle the remaining marinade (that's left in the skillet after cooking) over the salmon. Sprinkle with toasted sesame seeds and crispy chickpeas (optional)!
7. Recipe by: Sue Ringsdorf (source: https://suebeehomemaker.com/salmon-buddha-bowls/)