Yield: 4-6 Servings

Prep Time: 25 Minutes

Total Time: 35 Minutes

Ingredients

For Salmon

• 2 pounds salmon, skin removed
• ¼ cup white miso
• 3 Tbsp soy sauce
• 3 Tbsp Nate’s Organic 100% Pure Honey
• 1 ½ Tbsp rice vinegar
• 1 ½ Tbsp sesame oil

For Dressing

• 2 Tbsp mayonnaise

For Cucumber Salad

• 4 Persian cucumbers, thinly sliced
• 1 avocado, diced
• 1 Tbsp Nate’s Organic 100% Pure Honey
• 1 Tbsp rice vinegar
• Pinch salt

For Serving

• 1 cup uncooked rice or 2 cups cooked rice
• Pickled Onions
• Sesame Seeds
• Dried nori flakes

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Cook rice according to instructions. Cover and set aside once done.

Meanwhile, preheat your oven to high broil if your oven’s broiler needs to preheat.

Prep the salmon by cutting into ¾ -1” pieces.

To make the marinade, in a medium bowl whisk together white miso, soy sauce, honey, rice vinegar and sesame oil.

Remove ⅓ cup of the miso mixture and pour into a small bowl for the dressing. To this small bowl add 2 tablespoons of mayonnaise and whisk to combine. Set aside.

Pour salmon chunks into the remaining marinade and gently toss until covered.

Line a large baking sheet with foil (dull side out) or parchment paper and scoop salmon onto it. Space pieces apart so they evenly cook.

Place in oven on high broil for 8-10 minutes or until salmon is golden and slightly charred in places. Once cooked, set aside.

Meanwhile, in a bowl combine sliced cucumber, diced avocado, rice vinegar, honey and salt and toss to combine.

Prepare bowls by adding rice, some salmon, cucumber salad and pickled onions. Drizzle with dressing and sprinkle with sesame seeds and dried nori flakes if desired. Enjoy!