Salmon Teriyaki Bowl
Air fryer salmon bites glazed with a coconut aminos marinade over brown rice with edamame, avocado, and spicy yogurt sauce.
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin removed
- 4 tbsp coconut aminos soy sauce also works
- 2 tsp sesame oil
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ cup plain Greek yogurt
- 1 tsp hot sauce
- ½ tsp smoked chile powder
- ½ tsp paprika
- 1 tsp olive oil
- 4 cup cooked brown rice 1 cup per bowl
- 1 cup cooked edamame
- 1 medium avocado sliced
Instructions
Cooking
- Pat the salmon dry, remove the skin if needed, and cut into cubes about 1 1/2 inches wide.
- Mix the coconut aminos, sesame oil, honey, garlic powder, and sea salt. Set aside 1 tablespoon of the marinade for drizzling.
- Toss the salmon in the remaining marinade and let it sit for at least 3 minutes.
- Air fry in a single layer at 400 degrees F for 5 to 7 minutes, until the salmon flakes easily and reads 145 degrees F. Cook in batches if needed.
- Stir together the yogurt, hot sauce, smoked chile powder, paprika, and olive oil.
- Divide the rice among four bowls and top with the salmon, edamame, and avocado.
- Drizzle with the reserved marinade and the spicy yogurt sauce.
Notes
Set aside 1 tablespoon of the marinade before adding the salmon so it is safe to drizzle. Cook salmon to 145 degrees F. Refrigerate leftovers within two hours and eat within 3 days. Add avocado fresh.