Ingredients
Scale
- 2 Large salmon fillets (6 oz each)
- 3 tbsp Real maple syrup
- 2 tbsp Low-sodium soy sauce (or coconut aminos)
- 1 tbsp Freshly grated ginger
- 2 Cloves garlic, minced
- 1 tsp Sriracha (optional for heat)
- 1 cup Cooked quinoa or brown rice
- 1 cup Steamed edamame (shelled)
- 1 Cucumber, sliced
- 1/2 Avocado, sliced
- 1 tbsp Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- In a small mixing bowl, whisk together the maple syrup, soy sauce, grated ginger, minced garlic, and sriracha. Place the salmon fillets in a shallow dish and pour half of the glaze over them. Let the salmon marinate for at least 10 minutes at room temperature. Set the remaining half of the glaze aside; you will use this later to drizzle over the finished bowl.
- Heat a non-stick skillet over medium-high heat with a light spray of avocado oil. Place the salmon fillets in the pan, skin-side up first. Sear for 4 minutes until a golden crust forms. Carefully flip the fillets and pour any remaining marinade from the dish into the pan. Cook for another 3 to 5 minutes, or until the salmon flakes easily with a fork and the glaze in the pan has thickened into a sticky reduction. Remove from heat immediately to prevent overcooking.
- Divide the cooked quinoa or brown rice between two bowls. Top each bowl with a cooked salmon fillet. Arrange the steamed edamame, sliced cucumber, and avocado slices around the fish. Drizzle the reserved maple glaze over the entire bowl. Garnish with sesame seeds and sliced green onions for a fresh, crunchy finish. Serve immediately while the salmon is warm and the vegetables are crisp.
- Cook Time: 30 minutes