Cold Lunchbox Friendly Salmon Bowls
Ingredients
- 1 cup cooked brown rice
- 10 oz salmon filets, cubed
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp rice vinegar, or apple cider vinegar
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
- 1 Tbsp avocado oil
- 1 ripe but firm avocado
- 1 mango, diced
- 1/2 cup organic shelled edamame
- 1 cucumber, very thinly sliced
- sesame seeds, to serve
- coconut aminos, to serve
Instructions
- In a medium bowl whisk the liquid aminos, rice vinegar, sesame oil, and honey; Add in your cubed salmon pieces and stir to coat well.
- Preheat the avocado oil in a large skillet over medium heat. Add the salmon cubes
- and cook for 1-2 minutes per side, or until golden brown, flaky, and cooked through.
- Divide the cooked rice equally among your serving bowls; 1/2 cup cooked brown rice per bowl.
- Top your bowls equally with the salmon, mango, edamame, avocado, and cucumber as shown.
- Sprinkle with sesame seeds and serve with coconut aminos if desired.
- Serve immediately or store in sealed containers in the refrigerator for up to 3 days. These are great eaten cold.
- Enjoy!
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