Ingredients
- 4 filets salmon (I used Atlantic but King or Sockeye will work too)
- 4 tbsp coconut aminos (or soy sauce)
- 2 tsp sesame oil (you can use olive oil if needed)
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp sea salt
- 60 ml plain yogurt (I used 0% greek yogurt but any type of yogurt will work)
- 1 tsp hot sauce
- ½ tsp chipotle powder
- ½ tsp paprika
- 1 tsp olive oil
- 570 g cooked brown rice
- 1 cup cooked edamame
- 1 avocado
Method
Pat your salmon filets dry with a paper towel (this makes it easier to handle with your hands). Use a sharp knife to cut the skin off the filet if needed. Then cut the salmon filets into 2 inch cubes.
Add the coconut aminos, sesame oil, honey, garlic powder, and sea salt to a bowl and mix. Reserve a tablespoon of the marinade in a separate bowl (you can use this later to drizzle on top). Then add the salmon cubes to the large marinade bowl and gently toss together to coat. Allow the salmon to sit for at least 3 minutes to soak up the liquid.
Place the marinated salmon in the bottom of an air fryer basket, leaving space in between each one. Cook the salmon at 200°C for 7 minutes in the air fryer. The edges of each cube will get crispy and the teriyaki sauce will caramelize.
While the salmon is cooking, prepare the spicy yogurt sauce in a small bowl by mixing together the yogurt, hot sauce, chipotle powder, paprika, and olive oil with a spoon until well combined.
To assemble the bowls, place 190 g of cooked brown rice into the bottom of a bowl. Spoon a few of the fried salmon bites over top followed by a handful of edamame in a section of the bowl and a few avocado slices in another. Spoon some of the reserved marinade over top of the salmon bites and then drizzle the whole bowl with some spicy yogurt sauce and enjoy!
