Our family loves this simple bowl bursting with Thai flavor.
You can play with the vegetables and sauces, I found my boys enjoyed it with a premade Asian hot sauce.
Adding bean sprouts or thinly sliced cabbage is an authentic and healthy upgrade.
Enjoy!
Ingredients + Directions:
Makes 4 bowls.
Cut the salmon:
1 pound of fresh salmon, cut into cubes and place in a bowl.
Make the sauce:
1/4 cup organic low-sodium soy sauce or coconut aminos
3 tbls raw honey
Sprinkle of ground ginger
1 tsp toasted sesame oil (or olive oil)
1 tsp rice wine vinegar or apple cider vinegar
Whisk together and pour over salmon. Marinate for 20 minutes.
Lay salmon cubes on a shallow baking pan (I line mine with foil) and bake in 415 degree oven for 12 minutes until crispy.
While salmon is marinating and cooking, prepare the coconut rice and slice produce:
For the Coconut Rice:
1.5 cups water
1 can organic unsweetened coconut milk
dash of sea salt
1.5 cups organic jasmine white rice
zest and juice of 1 organic lime
Add all to a pot and bring to a boil, then reduce heat and simmer until rice is cooked, about 20 minutes. Stir often and add a little more water if it gets too sticky.
Slice the produce:
slice 2 avocados
slice 1 organic English cucumber
shred or grate 1 cup of organic carrots
shred a little organic red cabbage (optional)
heat shelled edamame
slice green onions
When salmon and rice are finished cooking, prepare your bowls:
Add rice to a soup bowl and arrange vegtables and salmon over top. Sprinkle with sesame seads. Enjoy!