NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 cup cauliflower rice

0.5 cup shelled edamame

0.25 whole avocado

0.5 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

1 tsp sesame seeds

0.5 cup cucumber

PREPARATION

• 1

  Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

• 4

  Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until just opaque.

• 5

  Remove the salmon from the pan and let it rest while you add the cauliflower rice to the same skillet.

• 6

  Sauté the cauliflower rice with the rice vinegar for 3 minutes until tender and slightly toasted.

• 7

  Assemble the bowl by layering the cauliflower rice at the base and topping with the salmon fillet, edamame, sliced cucumber, and avocado.

• 8

  Drizzle the entire bowl with coconut aminos and garnish with sesame seeds before serving.