NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

0.13 whole avocado

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 sheet nori seaweed

PREPARATION

• 1

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

• 2

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

• 3

  Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

• 4

  Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 5

  In a small bowl, whisk together coconut aminos and rice vinegar to create a light dressing.

• 6

  Place the cooked brown rice in the center of a serving bowl.

• 7

  Thinly slice the cucumber, radishes, and avocado.

• 8

  Arrange the sliced cucumber, radishes, shelled edamame, and avocado around the rice.

• 9

  Place the crispy salmon on top of the rice and drizzle with the coconut aminos dressing.

• 10

  Garnish with sesame seeds and torn nori seaweed before serving.