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Gluten + Dairy Free!
WOWWW this was delicious! My husband usually does the cooking, but I get to do the fun part — meal planning, and I’m so glad I decided to try this recipe. This is one you definitely need to try!
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients:
Salmon
White Rice
Avocado
GF soy sauce
Sriracha
Vegan Mayo
Honey
Minced Garlic
Lemon Juice
Spices (salt/pepper/paprika/garlic/cayenne)
Sesame seeds
Steps:
1. In one bowl, mix together:
• cubed salmon
• 1 tbsp of GF soy sauce
• 1 tbsp of sriracha
• 1 tbsp of lemon juice
• 1 tbsp of minced garlic
2. Let salmon marinate for at least 5-10 minutes.
3. Bake salmon on 400°F for 10 minutes.
4. Make the glaze (this creates the sticky crispy coating on the salmon!)
• 1 tbsp GF soy sauce
• 1-2 tbsp of honey
• black pepper/garlic powder/paprika season to taste (add salt as needed. Our soy sauce was salty enough to not need any additional salt) **
5. After salmon has baked for 10 minutes, take it out of the oven and coat in the glaze. **
6. Broil salmon on high for 5 minutes. **
7. Make the sriracha Mayo topping:
• 1/2 cup of vegan Mayo
• 1-2 tbsp sriracha
• 1 tbsp of both cayenne + paprika
• splash of almond milk (or milk of your choice)
8. Plate rice, salmon, and avocado. Drizzle with sriracha Mayo and top with sesame seeds and red pepper flakes.
& DONE!
** (STEPS 4-6) if you don’t want to create a separate glaze and broil your salmon, add honey and seasonings to your salmon prior to baking and bake for an additional 5-10 minutes.