NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup English cucumber

2 medium Radish

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat half of the toasted sesame oil in a non-stick skillet over medium-high heat.

• 4

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes.

• 5

  During the last minute of cooking, pour half of the ginger glaze over the salmon to caramelize slightly, then remove the fish from the pan.

• 6

  Add the remaining sesame oil to the same skillet and sauté the cauliflower rice and edamame for 3-5 minutes until tender-crisp.

• 7

  Stir the remaining glaze into the cauliflower rice and transfer to a serving bowl.

• 8

  Top the rice with the seared salmon, sliced cucumber, and thinly sliced radishes.

• 9

  Garnish with sesame seeds and serve immediately while warm.