Coconut-Ginger Salmon Buddah Bowl

Ingredients

• 2 Cans Raincoast Trading Wild Salmon (300g)
• 1/4 cup red onion (finely diced)
• 1/4 cup red pepper (finely diced)
• 1 tbsp grated ginger
• 2 cloves garlic (minced)
• 2 tbsp parsley (finely chopped)
• 2 tsp lime zest
• 1 tbsp lime juice
• 2 tbsp gluten-free tamari or coconut aminos
• 2 tsp toasted or regular sesame oil
• 1 1/2 tbsp fresh lemongrass (diced (or use lemongrass paste))
• 1 egg (beaten)
• 1/4 cups cooked black Forbidden rice (or your favourite rice)
• 6 tbsp Panko crumbs (gluten-free if necessary)
• 1/2 cup Panko crumbs ((gluten-free if necessary))
• grapeseed oil for frying
• mixed greens with kale; cooked rice (quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.)
• 1 cup smooth natural peanut butter
• ½ 14 oz . can coconut milk
• ¼ cup tamari or coconut aminos
• ¼ cup rice wine vinegar
• ¼ - ½ inch slice of fresh ginger (finely grated)
• 2 tbsp sweet chili sauce