NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked jasmine rice

1 tsp Avocado oil

1 cup Baby bok choy

0.25 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

1 tsp Coconut aminos

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a perfect, crispy sear.

• 2

  In a small ramekin, whisk together the sea salt, black pepper, ground turmeric, and garlic powder.

• 3

  Rub the spice mixture evenly over all sides of the salmon fillet.

• 4

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

• 5

  Carefully place the salmon in the pan and sear for 4-5 minutes until the edges are golden, then flip and cook for an additional 3 minutes until cooked through.

• 6

  Remove the salmon from the skillet and set it aside on a plate to rest.

• 7

  In the same skillet, add the cooked jasmine rice, spreading it into a thin layer and pressing down firmly with a spatula to encourage browning.

• 8

  Allow the rice to cook undisturbed for 2-3 minutes until a crispy crust forms on the bottom.

• 9

  Toss in the chopped baby bok choy and shelled edamame, then drizzle with the coconut aminos.

• 10

  Sauté for 2 more minutes until the bok choy is tender-crisp and vibrant green.

• 11

  Transfer the crispy rice and vegetable mixture to a plate and top with the golden salmon fillet.