NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

0.5 cup cooked white rice

0.3 cup shelled edamame

0.5 cup cucumber

0.25 cup carrots

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

0.5 sheet nori

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

• 3

  Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

• 4

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is just opaque and flakes easily.

• 5

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

• 6

  Assemble the bowl by placing the warm cooked rice at the bottom and topping it with the crispy salmon fillet.

• 7

  Arrange the shelled edamame, sliced cucumber, and shredded carrots around the salmon.

• 8

  Drizzle the coconut aminos dressing over the entire bowl and garnish with sesame seeds and torn nori pieces.