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These salmon rice bowls are delicious and great as leftovers too! I love topping it with Mike's hot honey and black sesame seeds. I like using black sesame seeds because they are high in zinc, iron, fatty acids, antioxidants, and more! They are great for balancing hormones, reducing oxidation in the body, and improving blood pressure.

This salmon bowl is full of healthy fats, carbs, phytonutrients, antioxidants, and fiber! 

EQUIPMENT

  • Pressure cooker
  • Baking sheet

INGREDIENTS

  • 1 lb Salmon fillets (about 4)
  • 2 cups Organic jasmine rice
  • 1 large Sweet potato (diced and peeled)
  • 2 Avocadoes
  • Half Organic English cucumber
  • Handful Organic greens (spring mix, kale, arugula)

SALMON MARINADE

  • 1/4 cup Coconut aminos
  • 2 tbsp Organic toasted sesame oil (regular sesame oil works too)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Black pepper

OPTIONAL TOPPINGS

  • Mikes hot honey
  • Black sesame seeds

INSTRUCTIONS

  1. Preheat your oven to 400 degrees
  2. Combine all ingredients for the salmon marinade either in a bowl or large ziplock and let your salmon soak in the marinade for 30 minutes
  3. Peel and dice your sweet potato and put it in the oven once it is preheated for about 30 minutes
  4. Wash your jasmine rice and cook it in your pressure cooker
  5. Once your salmon is marinated, cook on the stove for about 30-40 seconds on the sides and about 4-5 minutes on the top and bottom
  6. Cut your cucumber and slice your avocado
  7. Once the rice, sweet potato, and salmon are done, put all the ingredients together in a bowl and top with mikes hot honey and black sesame seeds

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