The amazing sauce:
Make the sauce, cook 1.5 cups of brown or white rice according to package directions.
-4 fillets of salmon (16 oz. total)
-2 green onions thinly sliced
-1 ripe avocado, diced
-1 cucumber, sliced
-nori wrap, thinly cut
-sesame seeds for garnish
1. Lightly salt and pepper the salmon onboth sides and cook for 3-4 minutes on either side over medium to medium high heat. I usually flake a salmon after cooking to make sure there are no more translucent pink parts.
2. Once the rice is done, top it with salmon, veggies, and the vinaigrette. Viola!
Photo and Recipe from: http://www.skinnytaste.com/2015/01/seattle-asian-salmon-bowl.html?m=1