NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked short-grain rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Lime juice

0.5 tsp Grated ginger

0.25 tsp Garlic powder

1 tsp Toasted sesame seeds

1 sheet Nori seaweed

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 with sea salt, black pepper, and garlic powder.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, lime juice, and freshly grated ginger to create the glaze.

• 3

  Preheat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side up and sear for 4 minutes until a golden crust forms.

• 4

  Flip the salmon and pour half of the ginger-lime glaze over the fish, allowing it to bubble and thicken for another 3-4 minutes.

• 5

  While the salmon finishes, place the warm cooked rice in the center of a shallow bowl.

• 6

  Arrange the sliced cucumber, radishes, and edamame in sections around the rice.

• 7

  Place the glazed salmon on top of the rice and drizzle with the remaining glaze from the pan.

• 8

  Garnish the bowl with toasted sesame seeds and crumbled nori seaweed before serving immediately.