Block
Wasabi Grilled Salmon Bowls
Grilled · 40 min
Ingredients
- Bragg's liquid aminos
- 3/4 cup
- sesame oil
- 3 tbsp
- ground ginger
- 3/4 tsp
- salmon fillets cut into 6 oz portions
- 72 oz
- cremini mushrooms cut into chunks
- 18 oz
- zucchini cut into chunks
- 3
- sesame oil
- 3 tbsp
- Bragg's liquid aminos
- 3 tbsp
- baby bok choy cut in half
- 6
- avocado mayonnaise
- 3/4 cup
- wasabi paste
- 3 tsp
Method
- 01Stir together liquid aminos, sesame oil, and ginger in a shallow baking dish. Place salmon skin side up, marinate 30 minutes.30 min
- 02Heat grill to 500°F and preheat 10 minutes. Spray vegetable grilling plate with oil.
- 03Place salmon skin side down on grill. Cook lid down 3 minutes, flip, cook lid down 3 minutes more. Check internal temperature. 125°F for medium-rare, 145°F for medium-well.6 min
- 04Toss mushrooms and zucchini with sesame oil and liquid aminos. Grill on vegetable plate 6-10 minutes, stirring frequently, until cooked through.
- 05Grill bok choy directly on grill 1-2 minutes per side until slightly charred.
- 06Stir together mayonnaise and wasabi paste.
- 07Divide salmon and vegetables between four storage containers. Pack wasabi mayo separately.