***Special thanks to Half Baked Harvest for the original recipe that was easy to enhance and elevate with CF Blueberry Creamed Honey and CF American Elderberry Juice!***
Salmon Bowls
Ingredients:
- 4 salmon filets
- 1 egg white
- ½ cup sesame seeds
- 2 tablespoons Everything but the Bagel Seasoning
- ¼ cup coconut aminos
- 4 tablespoons Cockeyed Farms Blueberry Creamed Honey
- 1 tablespoon chili sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh grated ginger
- 3 cups cooked jasmine rice
Herb Salad
Ingredients:
- 2 avocados, diced
- 2 small cucumbers, chopped
- ½ cup fresh cilantro, chopped
- ½ cup cherry tomatoes, halved
- 2 tablespoons lime juice
- Pink Himalayan Salt
- CF American Elderberry Spicy Mayo:
- 1 tsp Cockeyed Farms American Elderberry Juice
- ¼ cup mayo
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- Fresh Basil for garnish
Instructions:
- Preheat oven to 450. (This recipe also works well in the air fryer at 400) Line a baking sheet with parchment paper.
- Mix the sesame seeds with the EBTB seasoning in a shallow bowl. Add the egg white to a separate bowl. Toss each filet through the egg white and then coat with the sesame seed/seasoning mixture. Place on the prepared baking sheet (or in the air fryer in a single layer)
- Spray the fish with olive oil if air frying and drizzle with olive oil if baking. Bake 10-15 minutes in the oven or 10 minutes in the airfryer.
- In a small bowl, whisk together the coconut aminos, CF Blueberry Honey, chili sauce toasted sesame oil and ginger. Set the sauce aside for serving.
- To make the salad – combine all ingredients in a bowl, season with salt.
- To make the spicy mayo – combine all ingredients.
- Place salmon over cooked jasmine rice. Top with herb salad and drizzle with ginger, blueberry honey sauce. Dollop CF American Elderberry Spicy Mayo on top and garnish with fresh basil.