Salmon Teriyaki Bowl

GF + DF *- serves 4

INGREDIENTS:

• 4 salmon fillets (small-medium) skin off, check for bones

• 1 tbsp coconut aminos

• 1 tsp tamari

• 1 1/4 cups of white rice

• 1 carrot, grated

• 1 cup edamame bean (find these in the frozen section)

• 1 cup diced cucumber

• 1 tomato, diced

• 2 cups mixed lettuce leaves

• 1 spring onion, diced

• Mayonnaise* and coconut aminos to top

METHOD:

1. Coat the salmon in the coconut aminos and tamari.

2. Heat a frypan to a low-medium heat and add a drizzle of olive oil.

3. Once heated, add the salmon. Cook each side until golden and cooked through or cooked to your liking.

4. While this cooks, cook the rice according to packet instructions.

5. Once the salmon and rice is done you can assemble your bowls starting with the rice. Add the rest of the toppings and the salmon.

6. Drizzle over a little mayonnaise and coconut aminos.