NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup cauliflower rice

0.25 cup shelled edamame

0.25 whole avocado

0.5 cup cucumber

2 medium radishes

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp toasted sesame oil

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with half of the toasted sesame oil.

• 3

  Place salmon in the skillet skin-side down and sear for 4-5 minutes until crispy, then flip and cook for another 3 minutes until cooked through.

• 4

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender but not mushy.

• 5

  Prepare the dressing by whisking together the coconut aminos, rice vinegar, remaining sesame oil, grated fresh ginger, and lime juice.

• 6

  Thinly slice the cucumber, radishes, and avocado.

• 7

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

• 8

  Flake the cooked salmon over the top or place the whole fillet on the side.

• 9

  Top with the sliced avocado and drizzle the ginger-lime dressing over the entire bowl before serving.