easy 30-minute salmon bowl? thank you
@ice.karimcooks 🙌
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Recipe ⬇️
For the Salmon:
1lb Salmon, cut into cubes
1 tbsp Primal kitchen avocado oil
Salt & pepper to taste
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Mango Salsa:
2 mangos, cubed
1 1/2 cups red cabbage
11/2 cups green cabbage
1/4 medium red onion, thinly sliced
Salt & pepper to taste
1/4 cup chopped cilantro
Juice of 1/2 lime
1 tsp honey
Coconut Rice:
2 cups jasmine rice, washed and rinsed
14 oz coconut milk
1/2 cup water
1/2 tsp salt
1 bay leaf
1 tbsp Primal Kitchen olive oil
Instructions:
1. Prepare the Salmon: Coat the salmon cubes in Primal avocado oil, season with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Arrange on a parchment-lined sheet pan and bake at 400°F for 9-12 minutes in the oven, or place in an air fryer basket at 385ºF for 8-10 minutes until golden.
3. Make the Mango Salsa: Combine mangos, red and green cabbage, red onion, salt, and pepper in a bowl.
Mix in cilantro, lime juice, and honey. Chill until ready to serve.
4. Cook Coconut Rice in a Rice Cooker: Add rinsed jasmine rice, coconut milk, water, salt, and a bay leaf to your rice cooker. Drizzle with Primal Kitchen olive oil to prevent sticking. Stir slightly, then set your rice cooker to cook. Once done, let it sit for a few minutes before fluffing.
5. Assemble the Bowl: Spoon the fluffy coconut rice into bowls. Top with the beautifully cooked salmon, a generous helping of mango salsa, and optional avocado slices. Drizzle with Primal Kitchen YUM YUM Sauce and sprinkle with extra chopped cilantro for that perfect finish.
#bringyourownsauce #byos #primalkitchen 
