NUTRITION

SERVINGS

INGREDIENTS

9 oz Salmon fillet

0.75 cup Cooked jasmine rice

0.5 cup Shelled edamame

0.5 cup Sliced carrots

1.5 tbsp Tamari

0.5 tbsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and sesame oil until the sauce is well combined.

• 2

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

• 3

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

• 4

  Place the salmon in the skillet, skin-side up, and sear for 4 minutes until a golden-brown crust forms.

• 5

  Carefully flip the salmon and add the sliced carrots and shelled edamame to the empty spaces in the skillet.

• 6

  Pour the soy-ginger sauce over the salmon and vegetables, allowing the liquid to bubble and reduce for 3-4 minutes.

• 7

  Once the salmon is cooked to your preference and the sauce has become a glossy glaze, remove the pan from the heat.

• 8

  Place the warm jasmine rice in a bowl and top with the salmon and vegetables, drizzling any remaining glaze from the pan over the top.