Sweet and savory with something for everyone, these glazed salmon bowls will quickly become a weeknight staple.

What You’ll Need:

For the Salmon:

• 4 salmon fillets (6 oz each), skin-on
• Sea salt and freshly cracked black pepper, to taste
• 3 Tbsp 4th & Heart Himalayan Pink Salt Ghee, melted
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• 1/2 teaspoon red pepper flakes, optional
• 4th & Heart Himalayan Ghee Spray

For the Mango-Cilantro Chutney:

• 2/3 cup unsweetened natural peanut butter
• 2 Tbsp 4th & Heart Salted Ghee Butter, melted
• 2 Tbsp maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup plain whey protein powder
• Optional Topping: Flaky sea salt

For the Bowls:

• 3 cups cooked wild rice
• 2 cups shelled edamame
• 2 teaspoons sesame seeds
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Warm a cast iron skillet over medium-high heat.
2. Pat the salmon dry with paper towels, and season lightly with salt and pepper.
3. Whisk together the melted ghee, honey, apple cider vinegar, and red pepper flakes.
4. Once the pan is hot, spray generously with ghee. Place the salmon skin side down, and cook for 4 minutes, or until crisp and bubbling.
5. Spray the flesh side of the salmon with more ghee to prevent it from sticking to the pan, and flip. Spoon the honey glaze over the salmon, and cook 3-4 minutes more, swirling the glaze around the pan to develop an even caramelized surface on the salmon.
6. While the salmon cooks, mix the chutney ingredients together in a small bowl. Set aside.
7. Divide the wild rice and edamame among four bowls. Top each with a glazed salmon fillet, and a generous spoonful of mango chutney. Drizzle any remaining pan glaze over the bowls. Garnish with sesame seeds and cilantro. Serve with lime wedges. Enjoy!