SALMON RICE BOWL

Ingredients (for 2):

2 salmon filets (I use the teriyaki glazed salmon from Whole Foods)

2 cups brown rice

2 eggs

1 avocado

Sesame seeds

coconut aminos

Soy sauce

Directions:

Bake the salmon: preheat oven to 450 degrees. Place aluminum foil on baking dish and coat with oil (I use coconut oil). Place salmon skin side down. Bake for 15 minutes or until cooked through.

Poached eggs: Place eggs in small pot of water before turning on the stove. Once placed, turn stove on medium heat. Once the water comes to a steady boil, turn stove off and place lid on top of pot. Let eggs sit for about 15 minutes. Rinse and drain with cold water in sink, then slowly peel away the shell.

Cook rice

Combine the rice, salmon and poached egg in bowl. Add avocado and sprinkle with sesame seeds.

Drizzle with coconut aminos and/or soy sauce.

Enjoy!