NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Cauliflower rice

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic to create the teriyaki glaze.

• 2

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

• 3

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

• 4

  Carefully flip the salmon and pour the prepared glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while basting the fish continuously.

• 5

  While the salmon finishes, steam the cauliflower rice and broccoli florets together in a steamer basket for 5 minutes until tender and vibrant.

• 6

  Divide the cauliflower rice and broccoli onto a plate and top with the glazed salmon, drizzling any remaining sauce from the pan over the top.

• 7

  Finish the dish by sprinkling with sesame seeds and sliced green onions for a fresh, aromatic crunch.