Grilled Salmon Bowls with Garlic Scapes and Kale

INGREDIENTS

For the fish:

2 tsp

avocado oil or extra-virgin olive oil

1 tbsp

dijon mustard

1 tsp

coconut aminos

1/2

lemon, juiced

fine sea salt

back pepper

red pepper flakes

1 1/2 lb

wild salmon filets, or fish of choice

Sesame seeds, for garnish

For the Kale and Garlic Scapes:

1 tbsp

unsalted grass-fed butter or oil

4 cups

chopped kale

to 10 garlic scapes, diced

salt and pepper

Everything Else:

2 cups

cooked white rice (I cook mine in broth for extra flavor)

avocado, sliced

cucumber sliced

1/3 cup

scallions, chopped

Radish slices, for garnish

Optional: Soft-boiled eggs (how-to HERE)