Maple-Ginger Salmon Rice Bowl

Ingredients

• 170 g skin-on salmon fillet
• 1 tbsp olive oil
• 0.3 tsp salt
• 1 tbsp gluten-free tamari
• 1 tsp maple syrup
• 1 tbsp fresh ginger, finely grated
• 1 tsp rice vinegar
• 2 tbsp water
• ½ cup cucumber, cut into thin ribbons
• ½ cup carrot, cut into thin ribbons
• ¾ cup cooked short-grain rice, made with gluten-free rice
• 1 tbsp fresh chives, chopped

Method

1. Pat salmon dry and season both sides with salt.
2. Sear skin-side down in hot olive oil until deeply crisp.4 min timer
3. Turn salmon and cook to 145°F/63°C; transfer to a plate.4 min timer
4. Simmer tamari, maple, ginger, vinegar and water until thick and coating.3 min timer
5. Serve over rice with cucumber, carrot, sauce and chives.