HIGH PROTEIN GLUTEN FREE

DIRECTIONS
+ Shake the can of coconut milk well to ensure it is thoroughly mixed.
+ Add the coconut milk to a medium saucepan. Bring to a boil over high heat. Once boiling, add the rice and ½ tsp. salt. Stir and return to a boil. Cover and reduce heat to medium-low. Cook until the rice is tender, about 18-20 minutes. Fluff with a fork before serving.

For the Teriyaki Salmon Bowls
+ In a measuring cup, combine all the teriyaki sauce ingredients except for the cornstarch and water. Whisk until well combined.
+ Add the salmon to a large bowl and pour half of the sauce over it. Toss until well combined. Allow the mixture to marinate, covered in the fridge for at least 10 minutes. Reserve the remaining sauce for later use.
+ Remove the salmon from the bowl, letting any excess marinade drip off. Toss the salmon with 2 tablespoons of cornstarch until a thick, paste-like coating forms.
+ Heat a large nonstick skillet over medium heat. Add 2 tablespoons avocado oil and swirl to coat. Add the salmon and cook 2-3 minutes per side, or until it flakes easily with a fork and the coating is golden.
+ Remove the cooked salmon from the skillet and reduce the heat to low. Pour in the reserved teriyaki sauce.
In a small bowl or measuring cup, mix the remaining 1 tablespoon of cornstarch with warm water. Pour the mixture into the saucepan. Whisk constantly for 1-2 minutes, or until the sauce thickens. Remove from heat once desired consistency is reached.
+ For the Sriracha Mayo: Whisk together mayonnaise, sriracha, minced garlic clove, and lemon juice in a small bowl until combined.
+ Serve crispy salmon over coconut rice with the teriyaki sauce drizzled on top. Add diced mango, cucumbers, avocados, sriracha mayo, and optional cilantro and toasted sesame seeds as desired.