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Teriyaki Salmon Rice Bowl – 245 mg Sodium

Servings: 2
Salmon
  • 2 skinless salmon fillets
  • 3 tbsp Heaven & Earth Coconut Aminos
  • 2 tbsp mirin (can sub honey)
  • 1 tsp unseasoned rice vinegar
  • 1/2 tsp sesame oil
  • 2 cloves garlic (minced)
    • Slaw
  • 2 cups shredded cabbage
  • 2 mini cucumbers (sliced)
  • 1 tbsp sugar
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp Chosen Foods Classis Mayo
  • 1 tsp Momofuku Chili Crisp
    • Additional Toppings
  • 1 cup white rice (cooked)
  • shredded carrots
  • shelled edamame
  • lime wedge
  • cilantro
Instructions
    Salmon
  1. 1

    Combine coconut aminos, mirin, rice vinegar, sesame oil and minced garlic in a bowl to make the marinade.

  2. 2

    Cut salmon fillets into 1 inch cubes and add to the bowl with the marinade. 

  3. 3

    Refrigerate for 30 min to 2 hours 

  4. 4

    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.

    5. Slaw
  5. 5

    Toss all slaw ingredients together in a large bowl.

    6. Serve
  6. 6

    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

Read it online: https://unsaltedchef.com/recipe/teriyaki-salmon-rice-bowl/