Cockeyed Farms Blueberry Creamed Honey Salmon Bowls

***Special thanks to Half Baked Harvest for the original recipe that was easy to enhance and elevate with CF Blueberry Creamed Honey and CF American Elderberry Juice!***

Salmon Bowls

Ingredients:

• 4 salmon filets
• 1 egg white
• ½ cup sesame seeds
• 2 tablespoons Everything but the Bagel Seasoning
• ¼ cup coconut aminos
• 4 tablespoons Cockeyed Farms Blueberry Creamed Honey
• 1 tablespoon chili sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh grated ginger
• 3 cups cooked jasmine rice

Herb Salad

Ingredients:

• 2 avocados, diced
• 2 small cucumbers, chopped
• ½ cup fresh cilantro, chopped
• ½ cup cherry tomatoes, halved
• 2 tablespoons lime juice
• Pink Himalayan Salt
• CF American Elderberry Spicy Mayo:
• 1 tsp Cockeyed Farms American Elderberry Juice
• ¼ cup mayo
• 1 tablespoon sriracha
• 1 teaspoon toasted sesame oil
• Fresh Basil for garnish

Instructions:

1. Preheat oven to 450. (This recipe also works well in the air fryer at 400) Line a baking sheet with parchment paper.
2. Mix the sesame seeds with the EBTB seasoning in a shallow bowl. Add the egg white to a separate bowl. Toss each filet through the egg white and then coat with the sesame seed/seasoning mixture. Place on the prepared baking sheet (or in the air fryer in a single layer)
3. Spray the fish with olive oil if air frying and drizzle with olive oil if baking. Bake 10-15 minutes in the oven or 10 minutes in the airfryer.
4. In a small bowl, whisk together the coconut aminos, CF Blueberry Honey, chili sauce toasted sesame oil and ginger. Set the sauce aside for serving.
5. To make the salad – combine all ingredients in a bowl, season with salt.
6. To make the spicy mayo – combine all ingredients.
7. Place salmon over cooked jasmine rice. Top with herb salad and drizzle with ginger, blueberry honey sauce. Dollop CF American Elderberry Spicy Mayo on top and garnish with fresh basil.