GF TERIYAKI SALMON AND COCONUT RICE BOWLS

Ingredients:

• 2 pounds Atlantic salmon

• 1/4 cup tamari

• 2 tbsp honey

• 1 lime

• 1 tbsp sesame/ grapeseed/ canola oil

• 1 tsp arrowroot or cornstarch + 1 tbsp water

• 2 cups jasmine rice

• 2 cups water

• 1 x 400 ml can coconut milk (lite or full fat work)

• 1 tsp salt
  
  Toppings - seaweed, edamame, shredded carrot, avocado, sesame seeds, pickled ginger, sriracha

Directions

1. Combine tamari, honey, oil, lime and marinade fish for 30 mins (or longer).

2. Preheat oven to 375F.

3. Heat a grill pan over medium-high heat and grill 4-5 mins a side. Finish in oven for 10 mins.

4. While the fish is cooking, put the marinade in a saucepan over medium heat and add in arrowroot powder/ water mixture to thicken. Bring to a boil and then simmer on low 5 mins.

5. When you take the fish out of the oven - drizzle marinade in top.

6. For rice - add rice, coconut milk, water and salt to the pan. Bring to a boil then simmer, covered in low heat for 30 mins.
   
   For bowls - put all the toppings out and everyone can assemble their own!

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