Crispy Honey Ginger Salmon Bowl

Ingredients

tamari

4 1/2 tbsp

fish sauce

Soy-freecoconut aminos

1 1/2 tbsp1 1/2 tbsp

honey

Dairy-freemaple syrup

3 tbsp3 tbsp

gingerminced

1 1/2 tbsp

chili paste

1 1/2 tsp

butter

Dairy-freeolive oil

4 1/2 tbsp4 1/2 tbsp

salmon filletskin on, patted dry

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

2 1/4 lb2 1/4 lb

garlicminced

3 cloves

water

3/8 cup

mangodiced

2

peachdiced

2

limejuiced

2

cilantrochopped

3/8 cup

basilchopped

3/8 cup

candied jalapeños

3/8 cup

salt

to taste

coconut milk

1 1/2 (14 oz) can

water

3/4 cup

jasmine rice

1 1/2 cup

Method

1. 01Combine coconut milk, 1/2 cup water, jasmine rice, and a pinch of salt in a medium pot. Bring to a low boil, stir, cover, and reduce heat to lowest setting. Cook 10 minutes, then turn off heat and let sit covered 15-20 minutes. Fluff with a fork.
2. 02Whisk tamari, fish sauce, honey, ginger, and chili paste in a bowl.
3. 03Melt butter in a large skillet over medium-high heat. Add salmon skin side down and cook 3 minutes until crisp.
4. 04Flip salmon, reduce heat to medium, add garlic, and cook 1 minute.
5. 05Pour in sauce and cook 3 minutes until thickened. Remove salmon from skillet.
6. 06Add 1/4 cup water to skillet, scrape up any sauce, and simmer until sauce comes together.
7. 07Combine mango, peach, lime juice, cilantro, basil, and candied jalapeños in a bowl. Season with salt.
8. 08Spoon salmon over bowls of rice, pour sauce over salmon, top with salsa, and serve.

Fits

• Gluten-free