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Sesame Salmon Rice Bowls

Servings 2
Author Rachael DeVaux

Ingredients

Sesame Salmon

  • 2 wild-caught salmon fillets
  • 1 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 1 tbsp sesame seeds
  • 2 tbsp sesame oil
  • ground pepper, to taste
  • pink salt, to taste

Sweet Potato

  • 1/2 medium sweet potato, peeled and thinly sliced
  • 1/2 tbsp avocado or extra virgin olive oil
  • pink salt, to taste
  • ground pepper, to taste

Roasted Bok Choy

  • 2 baby bok choy
  • avocado oil/olive oil spray
  • pink salt, to taste
  • ground pepper, to taste

Bowls

  • 1 cup cooked sprouted brown rice
  • 1 small avocado
  • 1 cup sliced baby bell peppers
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro

Instructions

Sesame Salmon & Bok Choy

  • Let salmon marinate in a deep bowl for 10 minutes with sesame oil, avocado oil, coconut aminos, pink salt and sesame seeds. Flip twice.
  • Cover a sheet pan with parchment paper or foil and lay the salmon flat, skin down, one half of the pan and pour the rest of the marinade over the top.
  • Slice the ends off bok choy, then again lengthwise. Spray with avocado oil & season with pink salt + ground pepper. Add to sheet pan and broil in the oven, center rack, 500 degrees F for about 10 minutes, or until bok choy starts to char on the ends.

Sweet Potato

  • Once sweet potato is peeled and sliced thin, add to skillet with 1/2-1 tbsp avocado oil and saute until browned, about 8-10 minutes.

Bowls

  • Time to build your bowls! Layer with mixed greens, rice, sweet potato, salmon & the rest of your ingredients. Give a drizzle of extra virgin olive oil over the top & you're good to go! :)