Salmon Quinoa Bowl

For the mango slaw:

• 1/2 ripe Mango thinly sliced
• 1 cup thinly shredded purple cabbage
• 1/4 cup packed cilantro roughly chopped
• 1 green onion whites and tender green parts thinly sliced
• 1 tablespoons lime juice
• 1 tablespoons honey
• 1 teaspoon Chili garlic sauce (like sriracha)
• 1/4 teaspoon kosher salt

For the salmon glaze:

• 3 tablespoons honey
• 2 tablespoons low sodium soy sauce or coconut aminos
• 1/2 tablespoon sesame oil
• 1 to 2 tablespoons Chili garlic sauce or sriracha
• 2 cloves garlic minced

For the salmon bowl:

• 1 1/2 pounds salmon skinless
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon garlic powder or to taste
• 1/2 teaspoon smoked paprika or to taste
• 1 tablespoon sesame oil
• 2 1/2 cups cooked quinoa, for serving
• 2 to 4 of the following: shredded carrots, sliced cucumber, broccoli, avocado, edamame, fresh cilantro
• sesame seeds for garnish

Spicy Mayo (optional)

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 2 teaspoons honey