NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked white rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

0.13 whole avocado

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp sesame seeds

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; cook for 4-5 minutes until the skin is very crispy.

• 4

  Flip the salmon and cook for an additional 2-3 minutes until the desired internal temperature is reached, then remove from heat to rest.

• 5

  Place the cooked white rice in the center of a bowl and surround it with the edamame, sliced cucumber, thinly sliced radishes, and sliced avocado.

• 6

  In a small jar, whisk together the coconut aminos and rice vinegar to create a light dressing.

• 7

  Place the crispy salmon on top of the rice, drizzle the entire bowl with the dressing, and garnish with sesame seeds before serving.