NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

2 tbsp Cooked brown rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

0.25 whole Avocado

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Lime juice

0.5 tsp Toasted sesame oil

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Fresh ginger

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with the ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.

• 3

  Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crispy.

• 4

  Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, lime juice, and freshly grated ginger to create the zesty dressing.

• 6

  Assemble the bowl by placing the cooked brown rice at the base and arranging the shelled edamame, sliced cucumber, and avocado on top.

• 7

  Place the pan-seared salmon over the vegetables, drizzle the prepared ginger-lime dressing over the entire bowl, and garnish with sesame seeds before serving.