Chicken

20 min

15 min

2 serv

Dietary Information

Vegetarian

Hight protein

Gluten free

30 g

50 g

10 g

6 g

376 kcal

For 1

Preparation

Cooking

In a small bowl, whisk together ¼ cup coconut aminos, 2 tbsp honey, 2 tsp rice vinegar, 1 tsp toasted sesame oil, 2 minced garlic cloves, and ½ tsp grated fresh ginger until the honey has dissolved.
Place salmon fillets in a shallow dish and pour 2 tbsp of the sauce over them, turning to coat. Set aside to marinate while prepping the vegetables.

Preheat the broiler and line a baking sheet with foil. Place salmon skin-side down on the sheet, discarding the marinade. Broil for 7-8 minutes, or until the salmon flakes easily with a fork.
While the salmon cooks, pour the remaining sauce into a small saucepan over medium heat. In a small bowl, whisk 2 tsp cornstarch into 1 tbsp warm water, then stir this slurry into the sauce. Simmer for 2-3 minutes until thickened.
To assemble, place ¾ cup cooked rice into each bowl. Top with salmon, cucumber, edamame, and carrots. Add ¼ avocado onto one serving, then drizzle with half the sauce. Sprinkle with green onion and sesame seeds. Squeeze lemon over the remaining avocado to keep fresh for the next day's portion.