Recipe Time: Sesame Ginger Salmon Bowls

Adapted from damndelicious.net and skinnytaste.com (photo: skinnytaste.com)

INGREDIENTS

 (Note: This sauce is delicious! I double it for a salad the next day.)

• 3 T maple syrup  

• 8 cloves garlic, minced

• 6 T coconut aminos or gluten-free tamari

• 3 T rice vinegar

• 3 T freshly grated ginger

• 4 tsp. GF Sriracha sauce (or more to taste)

• ½ tsp. black pepper, (or more to taste)

• 6 T olive oil

• 4  4-oz. wild caught Alaskan salmon filets 

• 1 C dry quinoa or rice (Paleo: sub sweet potato or spaghetti squash)

Toppings:

• 4 green onions, thinly sliced

• 2-3 medium carrots, shredded

• 4 T sesame seeds, lightly toasted

• 1 head romaine or other greens, chopped

• 1 large or 2 small avocados, sliced

• 1 sheet nori seaweed, sliced into thin strips

• 1/2 small box of sprouts (I like zesty radish or broccoli sprouts)

INSTRUCTIONS

 Preheat oven to 375 degrees.

 If preparing with squash or sweet potatoes, start those cooking before preparing salmon.

 In a small bowl, whisk together the syrup, garlic, coconut aminos/tamari, rice vinegar, ginger, Sriracha and pepper.

Place the filets in a glass casserole dish or on a parchment lined baking sheet. Brush on enough sauce to coat the salmon. Cover with foil and seal tightly. Let the salmon marinate a bit before baking.

If using quinoa/rice, prepare according to package directions. (I use bone broth instead of water when I have it.)

Once your starch is underway, bake salmon until just cooked through, 10-15 minutes depending on thickness. Open foil and broil 1-3 minutes.

While salmon cooks, add olive oil to the sauce. Prepare the toppings, placing each in its own bowl: green onions, carrots, avocado, seaweed strips, sprouts and sesame seeds.

To serve, scoop some quinoa/rice/potatoes/squash into each bowl, add a handful of lettuce, and top with salmon (I break filets into bite-sized chunks). Let your family or friends build their own bowls with toppings. Finish each with a drizzle of sauce.

Serves 4