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Maple-Ginger Salmon Rice Bowls

Crisp-skinned salmon and cool cucumber-carrot crunch meet a sticky, savory-sweet ginger glaze over warm rice.

Fits Celiac, Hashimoto's, Low-FODMAP and 9 more diets

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Maple-Ginger Salmon Rice Bowls
30 mintotal
2servings
11ingredients

Ingredients

  • 300 g salmon fillets, skin-on
  • 150 g white rice, uncooked
  • 120 g cucumber, thinly sliced
  • 100 g carrot, cut into matchsticks
  • 3 tbsp coconut aminos, soy-free
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar, certified gluten-free
  • 10 g fresh ginger, finely grated
  • 1 tbsp olive oil
  • ½ tsp fine salt
  • 1 tsp sesame seeds

Method

  1. Cook rice until tender, then keep covered while preparing bowls.15 min timer
  2. Salt salmon, then sear skin-side down until crisp and well browned.5 min timer
  3. Flip salmon and cook until it reaches 145°F/63°C throughout.4 min timer
  4. Simmer coconut aminos, maple, vinegar and ginger until reduced and coating.3 min timer
  5. Serve salmon over rice with cucumber, carrot and glaze; sprinkle sesame.

Why it works

  • Celiac disease: Rice, certified gluten-free rice vinegar and coconut aminos keep the bowl free of gluten.
  • Soy allergy: Coconut aminos replace soy sauce in the ginger glaze.
  • Wheat allergy: Rice and certified gluten-free rice vinegar keep the bowl wheat-free.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, Low-FODMAP recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.