Ingredients
For the Salmon
- 2-4 wild salmon filets
- 1/4 cup soy sauce or coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp coconut sugar (you can skip and do an extra tbsp of honey if you prefer)
- 1 tsp garlic powder
- 1/2 tsp chili flake
Rice
- 1 cup cooked white rice
For the Cucumbers
- 1/2 cup cucumbers thinly sliced
- splash rice wine vinegar
- pinch sea salt
- pinch chili flakes
Garnish
- mint or basil for extra bowl flavor, optional
Instructions
- Preheat the oven to 400.
- Whisk the soy sauce, rice vinegar, honey, sugar, and spices until combined. Place the salmon in dish and pour the marinade over top. let the salmon marinate for about 5 minutes (you can do this for up to 30 minutes if you’d like - don’t go any longer than that, otherwise the fish will start to break down.)
- Place the sliced cucumbers, salt, and chili in a bowl, and fill with enough rice vinegar to cover the cucumbers. set aside.
- After the salmon has marinated (I like to do this while the oven preheats,) place the filets on a foil-lined baking sheet and bake for 10-15 minutes, depending on the thickness of the filets. save all the remaining marinade!
- While the salmon is baking, pour the remaining marinade into a sauce pan or skillet, and simmer on medium low for 5-10 minutes until it reduces and becomes thick and sticky. Once the salmon is fully cooked, fill the bowls with rice, vinegar cucumbers, and a salmon filet. We like to flake the salmon apart to make each piece more bite-sized. pour the thickened sauce over the salmon, and dig in.
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