NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Cauliflower rice

0.5 cup Shelled edamame

0.06 whole Avocado

0.5 cup Sliced cucumber

2 whole Radishes

1 sheet Nori seaweed

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Avocado oil

0.5 tsp Grated fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque in the center.

• 5

  While the salmon cooks, whisk together the coconut aminos, rice vinegar, grated ginger, and lime juice in a small bowl to create the dressing.

• 6

  Steam the cauliflower rice and edamame in a microwave-safe bowl with a splash of water for 3 minutes until tender.

• 7

  Transfer the steamed cauliflower rice and edamame to a serving bowl as the base.

• 8

  Thinly slice the radishes and avocado.

• 9

  Top the bowl with the seared salmon, cucumber slices, radishes, and avocado.

• 10

  Drizzle the prepared ginger-lime dressing over the bowl and garnish with shredded nori seaweed strips.