NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the salmon into the skillet skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling and ensure a crispy exterior.

• 4

  Sear the salmon undisturbed for 4 to 5 minutes until the skin is golden brown and releases easily from the pan.

• 5

  Flip the fillet and continue cooking for 2 to 3 minutes, or until the salmon reaches your desired level of doneness and the center is just opaque.

• 6

  While the salmon rests, whisk together the coconut aminos and rice vinegar in a small bowl until well combined.

• 7

  Build your bowl by layering the cooked brown rice at the base, followed by the shelled edamame, sliced cucumber, and sliced radishes.

• 8

  Place the crispy salmon on top, drizzle with the prepared dressing, and finish with a sprinkle of sesame seeds.