NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup shelled edamame

1 cup cauliflower rice

1 tsp sesame oil

1 tbsp coconut aminos

0.5 tsp ground ginger

0.25 tsp garlic powder

0.5 cup cucumber

2 tbsp shredded carrots

1 tsp sesame seeds

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, garlic powder, and ground ginger.

• 2

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

• 3

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crispy and the flesh is golden.

• 4

  Flip the salmon carefully and cook for another 3 to 4 minutes until cooked through to your preference.

• 5

  In a separate small pan or microwave-safe bowl, steam the cauliflower rice and edamame with a tablespoon of water until tender, then drain any excess liquid.

• 6

  Whisk the coconut aminos with a teaspoon of water and drizzle it over the salmon in the final minute of cooking to create a light glaze.

• 7

  Slice the cucumber into thin rounds or half-moons.

• 8

  Assemble the bowl by placing the cauliflower rice and edamame at the base.

• 9

  Top with the shredded carrots, sliced cucumber, and the seared salmon fillet.

• 10

  Garnish the entire bowl with sesame seeds before serving.