Salmon Avocado Bowls

Salmon Avocado Bowls

Ingredients:

• 2 pieces of wild caught salmon

• 1 cup of rice- I like to use Arborio style rice (you can use cauliflower rice as well)

• 2 mini Persian cucumbers

• Black Sesame Seeds

• 1 ripe avocado

• 2 tbsp. Grass Fed Butter- I like Maple Hill or Kerrygold

• Salmon Sauce: 2 tbsp. olive oil 2 tbsp. honey, 2 garlic cloves (minced), 1 tbsp. sriracha, 1 tbsp. coconut aminos

• Salt

• Garlic Powder

• Black Sesame Seeds

• Avocado Mayo

• Sriracha Sauce

Directions:

• Preheat oven to 425F and line a baking sheet with parchment paper.

• In a medium size pot, boil 2 cups of water with 2 tbsp. of grass-fed butter, 1 tsp. garlic powder, and a little salt. Once boiling, add 1 cup of rice and cook on high for 5 minutes, then turn off heat and cover for 20 minutes until water is fully absorbed.

• Next, Make the salmon sauce. In a mixing bowl, whisk together all the ingredients: olive oil, honey, garlic, sriracha, coconut aminos

• Place the salmon filets on the baking sheet and pat dry. Pour the glaze on top of the salmon. Cook in the oven for 12-15 minutes, or until fully cooked through.

• While the salmon is in the oven, prepare the toppings: slice avocado, sliced cucumber, black sesame seeds. Make the sriracha mayo by mixing 2 tbsp. of avocado mayo with 1 tbsp. of sriracha.

• Assemble the bowls with the rice, salmon, avocado, and cucumber. Sprinkle black sesame seeds on top and drizzle the sriracha mayo.