NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Honey

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cauliflower rice

0.5 cup Shelled edamame

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 2

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

• 3

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

• 4

  Place the salmon in the skillet, skin-side up, and sear for 4 minutes until a golden crust forms. Flip and cook for another 3 minutes.

• 5

  Pour the teriyaki glaze into the pan with the salmon, allowing it to bubble and thicken for 1-2 minutes while spooning it over the fish.

• 6

  In a separate pan or the same pan after removing the salmon, sauté the cauliflower rice and shelled edamame for 3-5 minutes until tender.

• 7

  Transfer the cauliflower rice and edamame to a plate, top with the glazed salmon, and garnish with sliced green onions.