Spicy Korean Salmon Bowls

An easy weeknight din in under 30 minutes!

Makes 4 servings

What You Need:

• 4 wild salmon fillets

• Marinade:

  • 2 T gochujang sauce (fermented chili paste)

  • 3 T coconut aminos

  • 2 tsp toasted sesame oil

  • 1 tsp avocado oil

  • 3 cloves grated garlic

  • 2 inch piece grated ginger

• 1 package of mini cucumbers

• 1 bag shredded carrots

• 3/4 cup brown rice (dry)

• raw or cooked greens of choice (I love raw arugula)

• Kimchi

• optional: sriracha

How You Do It:

1. Whisk together marinade ingredients, pour over salmon in a resealable container and let marinate a minimum of 30 min or up to overnight

2. Preheat oven to 425, lay marinated salmon out on a lined baking sheet (skin side down) and place in the oven for 10-12 minutes

   • If you like your salmon a bit crispy, broil for 2 min at the end of cooking!

3. Cook rice according to package instructions; while cooking, slice cucumbers

4. Assemble: Place a handful of arugula into the bottom of a bowl, layer ~1/2 cup cooked rice, add a handful of carrots and sliced cucumber and then top with a piece of salmon and a forkful of kimchi; add a drizzle of sriracha if you like it extra spicy!

Tip:

• For whole 30/paleo: sub rice for cauliflower rice!

• If you want it to be lower carb use 1/2 rice, 1/2 cauli rice->I like to roast throw the frozen cauli rice right on the same sheet pan with the salmon and roast for easy clean up!