Sesame Salmon Rice Bowl

Ingredients:

• 2 salmon fillets
• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Thai Lemongrass-Mint White Balsamic Vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Franklin Raw Honey 
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1 cup white rice, cooked
• 1 avocado, sliced
• 1 cup spinach, sautéed
• Sesame seeds for garnish
• Green onions, sliced for garnish

Instructions:

• In a bowl, whisk together the sesame oil, balsamic vinegar, soy sauce, honey, minced garlic, and grated ginger.
• Season the salmon fillets with salt and pepper and place them in the marinade. Let them sit for at least 15 minutes.
• Preheat a pan over medium heat and add a bit of sesame oil.
• Remove the salmon from the marinade (keep the marinade) and place it in the pan.
• Cook for 4-5 minutes on each side or until the salmon is cooked through and has a nice glaze.
• While cooking, baste the salmon with the remaining marinade to enhance the flavor.
• Divide the cooked rice between two bowls.
• Place the sautéed spinach next to the rice in each bowl.
• Once the salmon is cooked, place each fillet on top of the rice and spinach.
• Add the avocado slices to the bowl.
• Sprinkle sesame seeds and green onions over the salmon.
• If desired, drizzle a little more toasted sesame oil or lemongrass mint white balsamic vinegar on top.
• Enjoy your Sesame Salmon Rice Bowl while it's warm!