NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup English cucumber

2 medium Radishes

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Sriracha

1 stalk Green onion

1 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic to create the glaze.

• 2

  Season the salmon fillet on both sides with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.

• 4

  Pour the ginger-amino glaze into the pan during the last minute of cooking, spooning it over the salmon until it thickens slightly.

• 5

  In a separate pan or microwave-safe bowl, steam the cauliflower rice and edamame until tender and hot.

• 6

  Thinly slice the cucumber, radishes, and green onion, and cut the nori sheet into thin strips.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, followed by the glazed salmon, edamame, cucumber, and radishes.

• 8

  Garnish with the green onion, nori strips, and a drizzle of sriracha for a zesty finish.