Wasabi Grilled Salmon Bowls

Ingredients

Bragg's liquid aminos

1/4 cup

sesame oil

1 tbsp

ground ginger

1/4 tsp

salmon filletscut into 6 oz portions

Pescatarianking oyster mushrooms torn into large piecessear longer for color and texture

24 oz24 oz

cremini mushroomscut into chunks

6 oz

zucchinicut into chunks

1

sesame oil

1 tbsp

Bragg's liquid aminos

1 tbsp

baby bok choycut in half

2

avocado mayonnaise

Pescatarianvegan mayonnaise

1/4 cup1/4 cup

wasabi paste

1 tsp

Method

1. 01Stir together liquid aminos, sesame oil, and ginger in a shallow baking dish. Place salmon skin side up, marinate 30 minutes.30 min
2. 02Heat grill to 500°F and preheat 10 minutes. Spray vegetable grilling plate with oil.
3. 03Place salmon skin side down on grill. Cook lid down 3 minutes, flip, cook lid down 3 minutes more. Check internal temperature. 125°F for medium-rare, 145°F for medium-well.6 min
4. 04Toss mushrooms and zucchini with sesame oil and liquid aminos. Grill on vegetable plate 6-10 minutes, stirring frequently, until cooked through.
5. 05Grill bok choy directly on grill 1-2 minutes per side until slightly charred.
6. 06Stir together mayonnaise and wasabi paste.
7. 07Divide salmon and vegetables between four storage containers. Pack wasabi mayo separately.

Fits

• Gluten-free
• Dairy-free
• Egg-free