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Honey Salmon Bowls

Servings: 4

Ingredients

  • 4 Tbsps avocado oil or extra virgin olive oil
  • 3 Tbsps coconut aminos Braggs liquid aminos, low sodium soy sauce, or tamari
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 Tbsps raw honey
  • 1 Tbsp dijon mustard
  • 1½ lbs skinless salmon cut into 1-inch cubes
  • 1 large fresh lemon juiced
  • 2 cups cooked quinoa
  • 1/4 head purple cabbage very thinly sliced
  • 1 English cucumber chopped
  • 1 small red onion diced
  • 2 kiwis peeled and diced

Optional garnish:

  • sea salt flakes
  • crushed chili to taste
  • sesame seeds

Instructions

  • Place your cubed salmon in a medium bowl.
  • In a separate small bowl, whisk together the oil, coconut aminos, all seasonings, honey, and dijon mustard. Drizzle half of this mixture over the salmon cubes and toss them very well to coat.
  • At this point, you may marinate your salmon overnight in a sealed container, or simply allow it to marinate for 20 minutes before roasting.
  • Into the remaining untouched half of your dressing mixture, add in your fresh lemon juice and whisk well to incorporate.
  • Refrigerate this portion to use as dressing for your finished bowls.
  • Once you're ready to roast your salmon:
  • Preheat your oven to 425 degrees f and line a large sheet pan with parchment paper.
  • Transfer the coated/marinated salmon to your prepared sheet pan and spread the pieces leaving some space in between.
  • Roast for 10-12 minutes, or until lightly charred and flaky.
  • Meanwhile, divide your cooked quinoa equally among four serving bowls, and top with sliced cabbage, cucumber, red onion, and kiwi.
  • Add your roasted salmon equally to your bowls then drizzle with the refrigerated dressing as desired.
  • Sprinkle with sea salt flakes, sesame seeds, and crushed chili flakes if desired.
  • Enjoy!