NUTRITION

SERVINGS

INGREDIENTS

6 oz Atlantic salmon

0.5 cup shelled edamame

1.5 cup cauliflower rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup cucumber

2 medium radishes

1 tsp white sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

0.5 sheet nori

PREPARATION

• 1

  Pat the salmon dry with a paper towel and cut into 1-inch cubes, then season with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes per side until golden and crispy.

• 3

  Pour the coconut aminos over the salmon in the last minute of cooking, tossing to coat until the sauce thickens into a glaze. Remove from heat.

• 4

  In a separate pan or the same skillet (wiped clean), sauté the cauliflower rice for 3-4 minutes until tender. Stir in the rice vinegar.

• 5

  Slice the cucumber into half-moons and thinly slice the radishes.

• 6

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

• 7

  Garnish with white sesame seeds and strips of shredded nori before serving.