Soyaki Salmon Bowl with Coconut Lime Slaw

For the Base:

• 1 cup white rice, cooked

• 1 cup cabbage and carrot slaw (bagged coleslaw mix works great)

• Fresh cilantro, roughly chopped

• 1-2 green onions, sliced

• 1 avocado, sliced

  
  

For the Salmon:

• 2 salmon fillets

• 1/3 cup Trader Joe's Soyaki sauce, plus extra for drizzling

  • Note: Any homemade or pre-made Teriyaki sauce works!

For the Coconut Lime Slaw Dressing:

• 1 tbsp lime juice

• 1 tbsp coconut aminos (or low-sodium soy sauce)

• 1 tbsp rice vinegar

• 1 tsp honey (adjust to taste)

Toppings:

• Honey sesame cashews (chopped peanuts also work)

• Lime wedges, for squeezing over the top

• Additional Soyaki sauce for garnish

Instructions:

1. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the Soyaki sauce over them. Make sure they're evenly coated, then marinate for at least 15 minutes to let the flavors soak in.

2. Prepare the Slaw Dressing: In a small bowl, whisk together lime juice, coconut aminos, rice vinegar, and honey until well combined. Taste and adjust sweetness or acidity as desired.

3. Toss the Slaw: In a medium bowl, toss the cabbage and carrot slaw mix with the dressing. Let it sit for a few minutes to absorb the flavors.

4. Cook the Salmon: Preheat your air fryer to 375°F. Place the marinated salmon fillets in the air fryer basket and cook for 10-12 minutes, or until the salmon is cooked through and has a caramelized glaze on top. Set aside.

5. Assemble the Bowl: Start with a base of cooked white rice in each bowl. Add the dressed slaw, fresh cilantro, green onion, and avocado slices. Sprinkle with honey sesame cashews for extra crunch.

6. Finish with Salmon and Garnish: Place the air-fried salmon on top of each bowl. Drizzle with a little extra Soyaki sauce if you’d like, and garnish with lime wedges for an extra burst of flavor right before eating.