NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Shelled edamame

1 cup Cauliflower rice

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tsp Fresh ginger

0.5 tsp Garlic powder

1 tsp Sesame seeds

0.5 cup Cucumber

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with 0.5 tsp of the toasted sesame oil.

• 3

  Place salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for 3-4 minutes until crispy and cooked through.

• 4

  Remove the salmon from the pan to rest, then add the remaining 0.5 tsp sesame oil and cauliflower rice to the same skillet.

• 5

  Sauté the cauliflower rice with fresh ginger and tamari for 5 minutes until tender and aromatic.

• 6

  Steam or microwave the shelled edamame until heated through and slice the cucumber into thin rounds.

• 7

  Assemble the bowl by layering the cauliflower rice at the base, topped with the flaked salmon, edamame, cucumber, sesame seeds, and green onions.