NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.5 cup cooked white rice

0.5 cup shelled edamame

0.5 cup sliced cucumber

2 whole radishes

1 sheet nori seaweed

1 tbsp rice vinegar

1 tbsp coconut aminos

0 tsp sesame oil

0.5 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the salmon fillet on both sides with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat with the sesame oil.

• 3

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque in the center.

• 4

  In a small bowl, whisk together the rice vinegar, coconut aminos, and grated ginger to create the dressing.

• 5

  Place the warm cooked rice in the center of a bowl and toss with one teaspoon of the dressing.

• 6

  Arrange the seared salmon, shelled edamame, sliced cucumber, and sliced radishes on top of the rice.

• 7

  Use kitchen shears to cut the nori sheet into thin strips and sprinkle them over the bowl.

• 8

  Drizzle the remaining ginger-amino dressing over the entire bowl before serving.