2 servings
Ingredients:
2 uncooked salmon fillets, 1" cubes
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp srirachi sauce
1 tsp no added sugar pancake syrup
1/4 tsp garlic powder
1/4 tsp onion powder
Directions:
Add all the ingredients (except the salmon) together in a container and stir to combine.
Add the cubed salmon fillets and gently toss until all sides are coated in the marinade.
Refrigerate for about 30 minutes. Preheat the oven to 400F. Prepare a baking pan by lining it with foil and spraying it lightly with oil.
Place the salmon pieces on the baking sheet. Discard leftover marinade.
Bake for 8-10 minutes depending on the thickness of the salmon.
Suggested Serving: Serve with cauliflower rice, carrot and cucumber matchsticks, peas or edamame, sliced green onions, nori strips, toasted sesame seeds and either sriracha or wasabi yogurt sauce.
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