NUTRITION

SERVINGS

INGREDIENTS

4.5 oz salmon fillet

0.25 cup shelled edamame

2 tbsp nonfat Greek yogurt

1 cup cauliflower rice

0.25 cup cooked brown rice

0.25 whole avocado

0.5 tsp sesame oil

1 tbsp tamari

1 tsp sriracha

0.5 tsp fresh ginger

1 tsp lime juice

1 tsp sesame seeds

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and cut into 1-inch cubes; season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, grated fresh ginger, lime juice, and sesame oil to create the glaze.

• 3

  Heat a non-stick skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes per side until golden and cooked through.

• 4

  Pour half of the glaze over the salmon in the last minute of cooking, tossing to coat until sticky and fragrant.

• 5

  In a separate pan or microwave, steam the cauliflower rice until tender, then fluff it together with the cooked brown rice.

• 6

  In a small ramekin, mix the Greek yogurt with sriracha to create a protein-packed spicy drizzle.

• 7

  Assemble the bowl by placing the rice mixture at the base, followed by the glazed salmon, edamame, and sliced avocado.

• 8

  Garnish with sesame seeds and chopped green onions, then finish with a drizzle of the spicy yogurt sauce and remaining glaze.