Sweet and Sour Salmon Bowl

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

• 1 lb. salmon, cut into nuggets

• 1 cup jasmine rice

• 1/2 cup edamame

• 1/2 cup pickled onions

• 1/2 cup cucumber, thinly sliced

• 2 tbsp green onion

• 1 tbsp avocado oil

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 3 garlic cloves, minced

• 1.5 tbsp sriracha

• 2 tbsp coconut aminos

• 1 tsp apple cider vinegar

• 1 tbsp ketchup

• 2 tbsp rice vinegar

• 1.5 tbsp honey

• 1 tbsp arrowroot powder (mixed with 2 tbsp water)

INSTRUCTIONS

1. Start by cutting your salmon into "nuggets."

2. Season with sea salt, pepper, and garlic powder.

3. Heat a cast iron skillet with avocado oil. Saute salmon nuggets on the cast iron skillet until fully cooked through. Place in bowl.

4. Prepare sweet and sour sauce by mixing all ingredients: sriracha, honey, ketchup, minced garlic, coconut aminos, apple cider vinegar, and rice vinegar. Leave out the arrowroot powder.

5. In a small saucepan heat up sweet and sour sauce on medium to low heat. **It is important the heat is not too high for this! Continue to stir.

6. Mix 1 tbsp arrowroot with 2 tbsp water. Pour into a saucepan with sweet and sour sauce and continue to stir. Be sure to continue to stir and keep an eye on it so it doesn't get too hot.

7. Once sauce has thickened, remove from heat and pour on top of salmon nuggets leaving some sauce remaining to top on bowls.

8. Assemble bowls with jasmine rice, thinly sliced cucumber, edamame, pickled onions, and salmon nuggets. Drizzle some of the remaining sweet and sour sauce on top.

9. Top with fresh green onion.

10. Enjoy!