NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup shelled edamame

1 cup cauliflower rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp fresh ginger

0.5 tsp garlic

0.25 cup cucumber

0.25 cup 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 and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, grated fresh ginger, and minced garlic to create the zesty glaze.

• 3

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

• 4

  Flip the salmon and pour half of the prepared ginger-sesame glaze into the pan, cooking for another 3-4 minutes until the salmon is cooked through and the sauce has thickened.

• 5

  While the salmon cooks, lightly steam the cauliflower rice and shelled edamame in a separate pan or microwave until tender.

• 6

  Assemble the bowl by placing the cauliflower rice at the base, followed by the edamame, sliced cucumber, and shredded carrots.

• 7

  Place the glazed salmon on top, drizzle with the remaining sauce from the pan, and garnish with toasted sesame seeds before serving.