Salmon Bowls w/ Brown Rice & an Avocado Cucumber Salad - SBK Living

Ingredients

• 1.5 pounds salmon (I used wild)
• 2 cups of short grain brown rice
• 4 cups of chicken broth
• Sea Salt
• Toasted sesame seeds (garnish)
• Marinade: 2 Tablespoons of coconut aminos, 2 Tablespoons of olive oil, 1 Tablespoons of dijon mustard, 1 teaspoon of honey, 3 cloves of minced garlic, black pepper & sea salt to taste
• Salad: 7-8 sliced persian cucumbers, 2 diced avocados, 1/4 cup chopped cilantro, 1 chopped serrano pepper, 1/2 block of crumbled feta cheese
• Lemon Salad Dressing: 1/4 cup of olive oil, 1 juiced lemon, 2 Tablespoon of dijon mustard – Maille is my preferred mustard, 2 minced cloves of garlic, 1/2 teaspoon of honey, Salt, Pepper