Teriyaki Salmon Bowl with Wasabi Dressing

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  2 tbsp Brown sugar
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  4 Garlic(12g)
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  1 tbsp Ginger, Fresh Root
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  0.5 cup Soy Sauce, Low Sodium
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  1 lbs Salmon
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  1 tbsp Avocado oil
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  0.5 cup Mayonnaise, Regular
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  1 tbsp Wasabi paste
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  1 tbsp Lemon Juice, Fresh
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  4 cup Rice, White, Long-Grain
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  1 cup Edamame, Shelled
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  3 Cucumber(603g)
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  1 Avocado(150g)
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1In a medium bowl, whisk together the light brown sugar, minced garlic, grated fresh ginger, and low-sodium soy sauce until the sugar dissolves. Add the salmon pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. 2While the salmon marinates, prepare the coconut rice according to your recipe and cook the edamame. Slice the Persian cucumbers and avocado and set aside.
3. 3In a small bowl, whisk together the mayonnaise, wasabi paste, and fresh lemon juice until smooth. Refrigerate the wasabi dressing until ready to serve.
4. 4Heat the neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Remove the salmon from the marinade, letting excess drip off. Add the salmon pieces to the skillet in a single layer and cook 3–4 minutes until the bottoms are golden and the flesh turns opaque halfway up.
5. 5Flip the salmon carefully and cook another 2–3 minutes until the internal temperature reaches 145°F and the pieces flake easily at the thickest point.
6. 6Divide the coconut rice evenly into 4 meal-prep containers. Top each with one portion of salmon, a quarter of the cooked edamame, sliced cucumbers, and sliced avocado.
7. 7Drizzle each bowl with the wasabi dressing and finish with minced fresh cilantro and sesame seeds. Seal and refrigerate for up to 4 days.