NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.33 cup Cooked brown rice

0.5 cup Shelled edamame

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cucumber

2 medium Radishes

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, and rice vinegar to create the glaze.

• 3

  Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

• 4

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

• 5

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

• 6

  While the salmon finishes, warm the pre-cooked brown rice and shelled edamame.

• 7

  Assemble the bowl by placing the brown rice at the base, topped with the glazed salmon, sliced cucumbers, radishes, and edamame.

• 8

  Drizzle any remaining glaze from the pan over the bowl and garnish with toasted sesame seeds.