NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 tbsp radishes

0.25 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 tsp rice vinegar

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Season the salmon fillet evenly with sea salt, black pepper, and garlic powder on both sides.

• 2

  Heat the sesame oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

• 4

  While the salmon cooks, whisk together the tamari, rice vinegar, and freshly grated ginger in a small bowl.

• 5

  Flip the salmon and pour the ginger-tamari mixture into the pan, allowing it to bubble and thicken into a glaze for 3 minutes.

• 6

  Assemble the bowl by placing the warm cooked brown rice at the base.

• 7

  Arrange the sliced cucumber, radishes, and shelled edamame over the rice.

• 8

  Place the glazed salmon on top, drizzle with any remaining pan sauce, and garnish with sesame seeds.