NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked brown rice

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Lime juice

0.25 tsp Ginger powder

0.25 tsp Garlic powder

0.5 cup Cucumber

2 medium Radishes

1 tbsp Green onions

1 sheet Nori

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 evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, lime juice, ginger powder, and garlic powder to create the zesty glaze.

• 3

  Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the salmon in the pan and sear for 4-5 minutes on the first side until a golden-brown crust forms.

• 5

  Flip the salmon and immediately pour the prepared glaze into the pan, allowing it to bubble and reduce for 2-3 minutes while the salmon finishes cooking.

• 6

  While the salmon rests for a moment, slice the cucumber into half-moons, thinly shave the radishes, and finely chop the green onions.

• 7

  Assemble the bowl by placing the warm brown rice at the bottom, then arrange the fresh cucumber, radishes, and shredded nori on top.

• 8

  Place the glazed salmon fillet in the center of the bowl, drizzle with the remaining pan sauce, and garnish with fresh green onions.