crunchy salmon bites bowl

This recipe alone is how I got my kids to eat salmon. It’s flavorful, and as usual, fast and easy.

WHAT YOU’LL NEED

• 1 lb Organic wild caught salmon

• Primal Kitchen No Soy Teriyaki or TJ’s Soy Vey Teriyaki sauce

• Bread and panko crumbs or crushed gluten-free pretzels crushed

• Brown rice and quinoa microwave package

• Roasted broccoli

• Crunchy chili onion

• Nanami 5-Spice Togarashi Dry Chili Blend Seasoning

• Coconut aminos or Soy sauce

• Green onions

MAKE IT:

• Cut the salmon into cubes, place it in a bowl and cover with the teriyaki sauce.

• Microwave your rice package or cook your rice on the stove.

• Chop broccoli into florets, drizzle or spray with olive or avocado oil and place on a baking sheet to roast or air fry.

• Place your bread mixture (panko and bread crumbs or crushed gluten-free pretzels) in a bowl. Using tongs transfer the salmon in the teriyaki sauce to the bread crumb bowl, toss around to coat, and transfer to a baking sheet or air fryer pan. Do this until all salmon cubes are covered in the bread crumb mixture.

• Cook your salmon- I use my air fryer for this, but you can bake at 350 for about 10 minutes until cooked through, depending on the size of your salmon cubes.

• Chop green onions.

• Plate the rice, salmon, broccoli. Top with crunchy chili onion, nanami togarashi spice, green onions and coconut aminos or soy sauce.

Enjoy!