NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup cauliflower rice

0.5 cup shelled edamame

0.5 cup cucumber

0.25 cup carrots

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 sheet nori

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the salmon into 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the rice vinegar, coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic to create the dressing.

• 3

  Heat a non-stick skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until golden and cooked through, then remove from the pan.

• 4

  In the same skillet, lightly sauté the cauliflower rice for 3-4 minutes until tender but not mushy.

• 5

  Divide the cauliflower rice into a bowl and top with the seared salmon, edamame, sliced cucumber, and shredded carrots.

• 6

  Drizzle the sesame-ginger dressing over the bowl and garnish with sesame seeds and torn nori strips before serving.