NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Shelled edamame

1 cup Cauliflower rice

0.25 cup Non-fat Greek yogurt

1 tsp Sriracha

0.5 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 cup Cucumber

1 tsp Black sesame seeds

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat a medium non-stick skillet over medium-high heat and add the toasted sesame oil, swirling to coat the pan.

• 3

  Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden-brown and the fish flakes easily with a fork.

• 4

  In a separate small pan, lightly sauté the cauliflower rice with the rice vinegar for 3 to 5 minutes until tender and the liquid has evaporated.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt and sriracha until the sauce is smooth and creamy.

• 6

  Assemble the bowl by placing the warm cauliflower rice at the base, then top with diced cucumber, shelled edamame, and the seared salmon.

• 7

  Drizzle the coconut aminos and the prepared sriracha yogurt sauce over the bowl, then finish with a garnish of black sesame seeds.