Salmon Bowl

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Edamame

  Frozen, unprepared

  1 ½ cup or 177g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  ⅓ cup packed or 73g

• Honey

  1 tbsp or 21g

• Ginger

  Spices, ground

  ¾ tsp or 1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cornstarch

  2 tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut Aminos

  Coconut Secret

  8 tbsp or 120g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Quinoa

  Uncooked

  1 cup or 170g

Directions

1. Prepare the Teriyaki Sauce: Combine all sauce ingredients in a small saucepan over medium heat. Stir constantly until it boils, then boil for about 1 minute until thickened. Cool before using.
2. Marinate the Salmon: Pour 1/4 cup of the teriyaki sauce over the salmon and let it marinate for at least 20 minutes or overnight.
3. Cook the quinoa according to the package instructions.
4. Cook the Salmon: Preheat the air fryer to 400°F. Spray the basket with non-stick spray, place the salmon filets inside, and air fry for 5-7 minutes until cooked through.
5. Assemble the Salmon Bowls: Divide the quinoa among bowls and top with teriyaki salmon, avocado, edamame, mango, and cucumber.
6. Garnish with drizzled teriyaki sauce, sriracha mayo, chopped green onion, and cilantro.