Copycat Sweetgreen Salmon Bowls
Directions
- 1Preheat oven to 425.
- 2Place salmon on parchment lined baking sheet.
- 3Using the back of a spoon, spread 1 tbsp Dijon mustard on each salmon filet.
- 4To a small bowl, mix sugar, paprika and thyme.
- 5Using a clean spoon, sprinkle the sugar, paprika and thyme mixture over the mustard until coated.
- 6Cook the salmon for 12-15 minutes or until you reach your desired doneness.
- 7Start plating with a base of microwave jasmine rice (or regular rice, or cauliflower rice).
- 8Add any green that you want, such as spinach dressed with oil, lemon, and soy sauce, or sautéed kale.
- 9Add some salted edamame.
- 10Add pickled red onions.
- 11Dice up some avocado and add it to the bowl.
- 12Put the cooked salmon on top.
- 13Serve warm with a little bit of soy sauce or tamari.
Ingredients
- 2 salmon filets
- 2 tbsp Dijon mustard
- 2 tbsp coconut sugar
- 0.5 tbsp smoked paprika
- 1 tsp dried thyme
- White rice, brown rice or cauliflower rice
- Greens of choice (sautéed kale or dressed spinach, etc)
- 1 avocado
- 0.5 cup salted edamame
- Pickled red onions
- Soy sauce
- oil
- lemon
Equipment
baking sheetparchment paperspoonbowl
Tips
- No marinating needed, but the flavor is next level!
- You can adjust ingredients to cook for more people.
- Cauliflower rice is a good alternative for the base.
- Sauteed kale is fabulous as a green.
- Finish with soy sauce or tamari.
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