Teriyaki Salmon Bowl (Print Version)

# Ingredients:

01 - 1 and a half pounds of boneless salmon.
02 - 1/4 cup of coconut aminos.
03 - 1 tablespoon of apple cider vinegar.
04 - 2 tablespoons of honey.
05 - 2 cloves of garlic, finely chopped.
06 - 1 inch piece of ginger, finely grated.
07 - 1/4 cup of fresh orange juice.
08 - Add chili flakes as needed.
09 - 3 small Persian cucumbers.
10 - 3 teaspoons of sesame oil.
11 - 12 brussels sprouts.
12 - 1 and a half cups of cooked rice.
13 - 1 tablespoon of sesame seeds as garnish.

# Instructions:

01 - Whisk together the marinade ingredients. Dice the salmon into small chunks, let them soak for 15-20 minutes.
02 - Whisk the pickling mix. Thinly slice the cucumbers and leave them in the mix for 15 minutes.
03 - Heat oil and stir-fry shredded sprouts for 2 minutes. Add some marinade, cook until soft for about 5-6 minutes.
04 - Cook the marinated salmon 3 minutes per side in a pan. Pour in extra marinade and let it thicken, about 3 minutes.
05 - In a bowl, layer the rice, sprouts, salmon with sauce, and cucumbers. Sprinkle sesame seeds on top.

# Notes:

01 - You can prepare parts of this meal ahead of time.
02 - Store leftovers in the fridge, good up to 4 days.

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