Description
A delightful salmon teriyaki bowl filled with fresh salmon, brown rice, edamame, and avocado, drizzled with a spicy yogurt sauce.
Ingredients
- 4 fillets salmon (Atlantic, King, or Sockeye)
- 4 Tbsp coconut aminos
- 2 tsp sesame oil
- 1 Tbsp honey
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ cup plain yogurt (0% Greek or any type)
- 1 tsp hot sauce
- ½ tsp chipotle powder
- ½ tsp paprika
- 1 tsp olive oil
- 3 cups cooked brown rice
- 1 cup cooked edamame
- 1 avocado
Instructions
- Pat dry the salmon fillets with a paper towel.
- Cut off the skin if needed and then cut the fillets into two-inch cubes.
- In a bowl, mix coconut aminos, sesame oil, honey, garlic powder, and sea salt.
- Reserve a tablespoon of marinade in a separate bowl for later.
- Toss the salmon cubes in the marinade and allow them to soak for a minimum of three minutes.
- Place the marinated salmon in the air fryer basket, cooking at 400°F for 7 minutes, until the edges are crispy.
- While the salmon cooks, mix yogurt, hot sauce, chipotle powder, paprika, and olive oil in a bowl for spicy yogurt sauce.
- To assemble the bowls, place 1 cup of cooked brown rice at the bottom, add fried salmon bites, a handful of edamame, and avocado slices.
- Drizzle salmon bites with reserved marinade and finish with spicy yogurt sauce.
Notes
For a touch of freshness, consider adding chopped green onions or sesame seeds as a garnish right before serving.
