Sesame Ginger Salmon Bowl

Makes 2 servings

Ingredients:

• two 5oz wild caught salmon fillets, cubed

• 1 tsp smoked paprika

• 1 tbsp coconut aminos

• Pink salt to preference

• 1 pouch Seeds of Change Organic Quinoa Brown and Red Rice instant pouch (or something similar)

• 1/2 Fresh mango

• 4 Radishes, chopped

• 2 Mini bell pepper, chopped

• 2 Mini cucumbers, chopped

Dressing:

• 2 tbsp avocado oil

• 1⁄2 tsp sesame seed oil

• 2 tbsp rice vinegar

• 2 tbsp coconut aminos

• 1⁄2 tsp garlic powder

• 1⁄2 tsp ginger powder

• Pink salt and pepper

• 1 tbsp raw honey

• 1 tsp sriracha

• 1 tsp white sesame seeds

  Instructions:

  After salmon is cubed, drizzle with coconut aminos and season with smoked paprika and pink salt. Place in air fryer at 400 for 8 minutes. Meanwhile, cook quinoa/rice pouch in microwave. Cube mango, slice radishes, chop mini bell peppers, and mini cucumbers. Whisk or blend dressing ingredients together well. To assemble, place quinoa/rice at bottom, top with mango and vegetables, place cooked salmon on top and drizzle with dressing. Toss to combine.

  Nutrition | 1 serving — calories: 605, protein: 25g, carbs: 63g, fat: 32g, fiber: 6g

• 1 serving = 5oz salmon, 1/2 pouch of the quinoa/rice, and 1/2 the dressing

  Nutrition | 1 serving without the quinoa/rice — calories: 503, protein: 22g, carbs: 29g, fat: 28g, fiber: 4g