Salmon Bowl

Salmon Marinade

• 1/4 cup Ponzu
• 2 tbsp Brown sugar
• 1/2 tsp Garlic powder
• 1/4 tsp Ground ginger
• 1 tsp Sesame oil
• 1 tsp Cornstarch

Dressing

• 3/4 cup Mayonnaise
• 1/4 cup Ponzu
• 2 tsp Brown sugar
• 1/4 tsp Freshly cracked pepper
• 2 Tbsp Sesame seeds
• 1 tsp Sesame oil
• 1/4 tsp Ground ginger
• 4 Salmon fillets, skin on (4-6 oz each)
• 1/2 tsp Salt
• 3-4 cups Cooked white rice
• 5 oz Spring greens lettuce mix
• 1 Medium beets julienned or spiraled
• 2 Medium carrots julienned
• 1 bag Wonton chips

Sesame seeds

1. In a small bowl mix together all of the ingredients for the marinade. Place the salmon and marinade in a large bowl or gallon freezer bag. Marinate in the fridge for 30 minutes.
2. Make the dressing by placing all the ingredients into a small food processor and blend until smooth.
3. Preheat the oven to 400°F. Prepare a rimmed baking sheet with foil. When the salmon is done marinating, place it skin side down on the foil and bake it in the oven for 12-14 minutes depending on thickness.
4. To prepare the bowls, place a scoop of rice and a few handfuls of spring mix into a bowl, topped with beets and carrots. Place one salmon fillet (discard the skin) onto each bowl. Drizzle with the dressing and sprinkle with the wonton chips and the sesame seeds.