NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.33 cup Cooked jasmine rice

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 cup Sliced cucumber

2 tbsp Sliced radishes

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh grated ginger

1 tsp Lime juice

PREPARATION

• 1

  Season the salmon fillet on both sides with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

• 3

  Place the salmon in the skillet, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

• 4

  Flip the salmon and cook for another 3-4 minutes until cooked through and golden.

• 5

  In a small bowl, whisk together the coconut aminos, fresh grated ginger, and lime juice to create the glaze.

• 6

  Pour the glaze into the skillet during the last minute of cooking, spooning it over the salmon until it thickens slightly.

• 7

  In a separate bowl, toss the warm cooked jasmine rice with the rice vinegar.

• 8

  Assemble the bowl by placing the rice at the bottom, followed by the glazed salmon, sliced cucumber, and radishes.

• 9

  Garnish the entire bowl with black sesame seeds before serving.