Name: Wasabi Grilled Salmon Bowls
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup Bragg's liquid aminos; 1 tbsp sesame oil; 1/4 tsp ground ginger; 24 oz salmon fillets, cut into 6 oz portions; 6 oz cremini mushrooms, cut into chunks; 1 zucchini, cut into chunks; 1 tbsp sesame oil; 1 tbsp Bragg's liquid aminos; 2 baby bok choy, cut in half; 1/4 cup avocado mayonnaise; 1 tsp wasabi paste

Estimate, per serving

Cal: 438
Protein: 38g
Carbs: 6g
Fat: 28g
Sodium: 1,394mg
Fiber: 1g

Ingredients

Bragg's liquid aminos: 3/4 cup
sesame oil: 3 tbsp
ground ginger: 3/4 tsp
salmon filletscut into 6 oz portions: 72 oz72 oz
cremini mushroomscut into chunks: 18 oz
zucchinicut into chunks: 3
sesame oil: 3 tbsp
Bragg's liquid aminos: 3 tbsp
baby bok choycut in half: 6
avocado mayonnaise: 3/4 cup3/4 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.

Fits

Gluten-free
Dairy-free
Egg-free