Ingredients:
- 2 salmon fillets
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Thai Lemongrass-Mint White Balsamic Vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Franklin Raw Honey
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- 1 cup white rice, cooked
- 1 avocado, sliced
- 1 cup spinach, sautéed
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions:
- In a bowl, whisk together the sesame oil, balsamic vinegar, soy sauce, honey, minced garlic, and grated ginger.
- Season the salmon fillets with salt and pepper and place them in the marinade. Let them sit for at least 15 minutes.
- Preheat a pan over medium heat and add a bit of sesame oil.
- Remove the salmon from the marinade (keep the marinade) and place it in the pan.
- Cook for 4-5 minutes on each side or until the salmon is cooked through and has a nice glaze.
- While cooking, baste the salmon with the remaining marinade to enhance the flavor.
- Divide the cooked rice between two bowls.
- Place the sautéed spinach next to the rice in each bowl.
- Once the salmon is cooked, place each fillet on top of the rice and spinach.
- Add the avocado slices to the bowl.
- Sprinkle sesame seeds and green onions over the salmon.
- If desired, drizzle a little more toasted sesame oil or lemongrass mint white balsamic vinegar on top.
- Enjoy your Sesame Salmon Rice Bowl while it's warm!