Soy Free Black Pepper Salmon Rice Bowls with Snow Peas

Total time40 min

Prep time15 min

Cook time25 min

Soy Free Black Pepper Salmon Rice Bowls with Snow Peas

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
2 ¼ cups water
½ tsp salt

For the glaze

3 tbsp soy sauce
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp rice vinegar
1 tbsp honey
1 tsp toasted sesame oil
1 tsp freshly cracked black pepper
1 tsp cornstarch

For the salmon

4 salmon fillets (about 6 oz each), skin-on
½ tsp salt
½ tsp freshly cracked black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)

For the snow peas

12 oz snow peas, strings removed
1 tbsp neutral oil (such as avocado oil or canola oil)
2 cloves garlic, minced
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
¼ tsp salt

For serving

2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Combine the jasmine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
2
While the rice cooks, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, 1 tsp cracked black pepper, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.

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