Ingredients
Scale
- 1 lb salmon
- 3 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp rice vinegar (sub 2 tsp apple cider vinegar for AIP)
- 3 cloves garlic, minced
- 2 tsp ginger, grated
- Salt and pepper (omit pepper for AIP)
- 1 tbsp avocado oil
To serve
- Cooked rice (sub cooked cauliflower rice for grain-free/AIP)
- 1 cucumber, sliced thin
- 1 large avocado, sliced
- 1 medium mango, diced
- Sesame seeds (omit for AIP)
Instructions
- Pat the salmon dry, remove any bones and slice it into cubes. You can either remove the skin, or leave it on.
- Add the salmon to a bowl and season with salt and pepper. Add the coconut aminos, honey, rice vinegar, ginger and garlic. Lightly toss to coat. Set it in the fridge to marinate for 20 minutes.
- Using a large skillet set to medium heat, add the avocado oil. Once the oil is shimmering, add the salmon. Cook for about 2-3 minutes on each side or until it cooked through. The sauce should be thick and coat the salmon well.
- Assemble the bowls by layering the rice or cauliflower rice on the bottom. Add the salmon, mango cucumber, and avocado. Spoon extra sauce over the salmon and serve fresh. Top with sesame seeds if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 25
- Cook Time: 10
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian Inspired
Keywords: ginger garlic salmon, salmon bowls