NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

1 cup Cauliflower rice

0.5 cup Shelled edamame

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Sesame seeds

1 tbsp Green onions

0.5 cup Cucumber

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon fillet skin-side down and press firmly with a spatula for 30 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes without moving the fish until the skin is golden and shatteringly crispy.

• 5

  Flip the salmon carefully and cook for an additional 2-3 minutes until the flesh is just opaque.

• 6

  Steam the cauliflower rice and edamame in a covered pan with a splash of water for 3 minutes until tender.

• 7

  Arrange the cauliflower rice in a bowl and top with the edamame, sliced cucumber, and the crispy salmon.

• 8

  Finish the bowl with a drizzle of coconut aminos and a sprinkle of green onions and sesame seeds.