Directions
- 1Combine soy sauce, 2 T rice vinegar, sesame oil, 5-6 cloves of garlic, 1-2 tsp ginger powder, and 2 T maple syrup or honey in a glass dish or ziploc bag with the salmon. Marinate for at least 15 minutes, or all day. Keep the marinade liquid.
- 2Heat a pan with olive oil and add the salmon, skin side up. Cover to steam and cook until the skin can peel away, about 15 minutes.
- 3Once salmon skin is removed, add green onions (reserve some for toppings).
- 4Break apart the salmon and add the remaining marinade along with about 1 1/2 cups of edamame. Cook through until edamame is ready, about 5 minutes.
- 5Cook 1 cup basmati rice with 2 cups water. Once cooked, add 2-3 T rice vinegar and 1 T raw honey; mix together.
- 6Prep and finely chop kale, cucumber, green onions, and pickled red onions.
- 7Mix 1/2 cup mayo, 3 T sriracha, 1 T garlic powder, 1 T onion powder, and a pinch of sea salt until smooth to create the aioli.
- 8Create your bowl with all the different components and toss together.
Ingredients
- 1.5 lb wild caught salmon
- 0.25 cup soy sauce
- 2 T rice vinegar
- 1 T sesame oil
- 6 cloves of garlic
- 2 tsp ginger powder
- 2 T maple syrup or honey
- 1 bunch green onions
- Frozen edamame
- 2 cups water
- 1 cup basmati rice
- 3 T rice vinegar
- 1 T raw honey
- Kale
- Cucumber
- Green onions
- Pickled red onions
- 0.5 cup mayo
- 3 T sriracha
- 1 T garlic powder
- 1 T onion powder
- Pinch sea salt
Equipment
glass dishziploc bagpan
Tips
- Marinate salmon for at least 15 minutes, or all day for best flavor.
- Finely chop all vegetables so they mix together well.
- Mixing rice vinegar and honey into the cooked rice is optional but highly recommended.
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