Description
Salmon Avocado Bowls filled with tender flaky salmon, creamy avocado, crisp bok choy, green onion, and the most flavorful, easy-to-make Sesame-Ginger sauce.
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Yield: 2 servings
Level: Easy
Ingredients
Scale
- 6 ounces wild salmon
- 1 1/2 cups bok choy, chopped (or substitute cabbage)
- 2 green onions, whites and pale greens, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon organic soy sauce
- 1 tablespoon rice vinegar (no salt and no sugar added)
- 1 tablespoon organic wild honey (or substitute agave)
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground ginger
- 1/2 avocado, halved, pitted, and diced
Instructions
- Preheat oven to 400 degrees F.
- Place the salmon on a large sheet of aluminum foil or parchment. Top the salmon with the bok choy and green onions. Roll the edges of the foil/parchment to create a sealed packet. Place packet on a large baking sheet. Cook until veggies are softened and salmon is cooked through, about 20 minutes.
- Meanwhile, as salmon cooks, prepare the sesame-ginger dressing. In a large bowl, add the sesame oil, soy sauce, rice vinegar, honey, sesame seeds, and ground ginger. Whisk until ingredients are well combined.
- Transfer the cooked fish and veggies to serving bowls.
- Top with the sesame-ginger dressing and diced avocado.
- Serve over brown rice.