Salmon Power Bowl with SunGold Kiwi Ponzu Sauce

EA Stewart of Spicy RD Nutrition

Salmon Power Bowl with SunGold Kiwi Ponzu Sauce

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Ingredients

• For the Marinade:
• 2 SunGold kiwi fruit
• 1/4 cup (60 mL) lemon juice
• 2 tbsp (30 mL) rice wine vinegar
• 2 tbsp (30 mL) low sodium soy sauce or gluten-free tamari
• 1 cup (250 mL) loosely packed cilantro leaves
For Salmon Bowls:
• 1 1/2 cups (375 mL) cooked brown rice
• 8 oz (226 g) seared salmon or canned salmon
• 2 SunGold kiwi fruit, peeled and sliced
• 1 cup (250 mL) shredded carrots
• 1/2 cucumber, chopped
• 1/2 avocado, sliced
• sesame seeds or gomasio, optional garnish to taste
• cilantro leaves, optional garnish to taste

Instructions

For the Marinade:
1. Scoop the flesh out of the kiwi fruit and place in a blender along with the lemon juice, rice wine vinegar, soy sauce/tamari, and cilantro.
2. Blend on high speed until smooth. Set aside until ready to use.
3. Note: May be made ahead of time and stored in the refrigerator for up to 5 days.
For Salmon Bowls:
4. Place 3/4 cup cooked rice in each bowl, and top each with 4 ounces cooked salmon, 1 sliced Sungold kiwifruit, 1/2 cup carrots, 1/2 of the cucumber, 1/2 of the avocado slices, and 1/4 cup {or to taste} of the sauce.
5. Sprinkle sesame seeds/gamasio on top of each bowl, and garnish with additional cilantro if desired.