INGREDIENTS
3 tbsp
light mayonnaise (Hellman’s)
1 tbsp
sriracha
1/4 cup
red bell pepper, diced
1/4 cup
yellow bell pepper, diced
6 tbsp
panko (or gluten-free panko)
1 clove
garlic, minced
1 lb
wild salmon fillet
1
large egg, lightly beaten
1/2 tbsp
reduced sodium soy sauce
1 tsp
fresh lemon juice
1/4 tsp
kosher salt
cooking spray
4 cups
baby arugula
4 oz
avocado, sliced