Teriyaki Salmon Rice Bowl – 245 mg Sodium
Salmon
Slaw
Additional Toppings
Instructions
Salmon
-
Combine coconut aminos, mirin, rice vinegar, sesame oil and minced garlic in a bowl to make the marinade.
-
Cut salmon fillets into 1 inch cubes and add to the bowl with the marinade.
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Refrigerate for 30 min to 2 hours
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Dump the salmon cubes and marinade onto a parchment-lined pan, and air fry or bake at 425 °F (218 °C) for 15-20 min.
Slaw
-
Toss all slaw ingredients together in a large bowl.
Serve
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Serve everything in a bowl over cooked white rice.
Note
Sodium Content:
2 salmon fillets 130 mg
3 tbsp Heaven & Earth Coconut Aminos 270 mg
1 tbsp Chosen Foods Classis Mayo 50 mg
1 tsp Momofuku Chili Crisp 40 mg
Total = 490 mg / 2 servings = 245 mg per serving
