NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked brown rice

0.5 cup Sliced cucumber

2 whole Radishes

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the salmon skin-side down in the pan, pressing gently with a spatula for 30 seconds to ensure even contact for maximum crispiness.

• 4

  Cook for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes until just cooked through.

• 5

  While the salmon rests, whisk together the tamari, rice vinegar, and toasted sesame oil in a small bowl.

• 6

  Place the cooked brown rice in a bowl and top with sliced cucumber, thinly sliced radishes, and the nori sheet cut into thin strips.

• 7

  Place the crispy salmon on top, drizzle with the sesame-tamari sauce, and garnish with sesame seeds.