Honey Ginger Salmon Bowls

Talk about a burst of freshness in every bite!  These bowls are filled with nutrition and flavor.  You can really add whatever veggies or fruit you would like to the salsa depending on whatever season you are making this in.  Pineapples or peaches during the summer months would be delicious.

Ingredients:

• ½  cup tamari
• 4 teaspoons
• 6 tbsp honey
• 4 tbsp chili paste
• 4 tbsp butter
• 24 oz salmon filet, cut into chunks or strips
• 6 cloves garlic, crushed
• 4 cups cooked rice

Salsa ingredients:

• 2 tbsp freshly grated ginger
• 1 cup diced mango (or you could use peaches or pineapple)
• ¼ cup cilantro, chopped
• ¼ cup Thai basil, chopped
• 2 tbsp lime juice

Directions:

1. In a small bowl, mix all salsa ingredients together and season with salt and pepper.
2. In a separate bowl, tamari, fish sauce, honey, and chili paste. Whisk to combine.
3. Melt butter in a large skillet over medium-high heat.  Add salmon, skin side down and cook for about 3 minutes, until skin is crisp.  Flip and reduce heat to medium and add garlic.  Cook for 1 minute.
4. Pour sauce into skillet and continue cooking until sauce thickens, about 3 minutes. Remove salmon from skillet. 
5. Add ¼ cup water to skillet and whisk to combine.  Continue simmering for 3 minutes.
6. To assemble.  Place cooked rice in a bowl.  Place salmon on top and spoon over sauce.  Then top with salsa. 

   Note: I served mine with coconut rice.  I simply substituted one cup of water with a cup of coconut milk.

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