NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked brown rice

1 cup Chopped bok choy

0.5 cup Sliced cucumber

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon finishes, whisk together the tamari, grated ginger, and minced garlic in a small bowl.

• 6

  Add the chopped bok choy to the skillet during the last 2 minutes of cooking, tossing until it is slightly wilted and bright green.

• 7

  Drizzle the ginger-tamari sauce over the salmon and bok choy, allowing it to bubble and thicken slightly for 30 seconds.

• 8

  Assemble the bowl by placing the cooked brown rice at the base, topping it with the glazed salmon, bok choy, and sliced cucumber.

• 9

  Garnish with sesame seeds and serve immediately while hot.