By Paula

Apricot Ginger Salmon Nugget Bowl

Ingredients

4 servings

16 ozsugar snap peas

1red bell pepper

large, diced

20 ozsalmon fillet

center-cut, skinned and cut into 2-inch chunks

1 tablespooncoconut sugar

spray olive oil

or avocado oil

¼ cupapricot preserves

2 teaspoonsfresh ginger

3 tablespoonscoconut sugar

⅓ cuplow sodium soy sauce

or tamari

½ cupwater

or chicken broth

1 tablespoonarrowroot

2 cupsjasmine rice

cooked, or steamed cauliflower rice for a low-carb option

½ cupfresh cilantro

finely chopped

1 tablespoonlime zest

1juice from lime

1 tablespoonsesame oil

optional

Instructions