NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.5 cup Shelled edamame

1 cup Cauliflower rice

0.5 cup Cucumber

2 whole Radishes

1 sheet Nori seaweed

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the salmon fillet on the sheet, drizzle with half of the sesame oil, and season with sea salt and black pepper.

• 3

  Roast the salmon for 12 to 15 minutes until it is cooked through and flakes easily with a fork.

• 4

  While the salmon cooks, heat a non-stick skillet over medium heat and add the remaining sesame oil and grated fresh ginger.

• 5

  Add the cauliflower rice to the skillet and sauté for 5 minutes until tender, then stir in the rice vinegar to brighten the flavor.

• 6

  Steam the shelled edamame in a small amount of water or in the microwave until bright green and tender.

• 7

  Thinly slice the cucumber and radishes into rounds, and cut the nori sheet into thin strips using kitchen shears.

• 8

  Assemble the bowl by placing the ginger cauliflower rice at the base and topping it with the roasted salmon, edamame, cucumber, and radishes.

• 9

  Drizzle the entire bowl with tamari and garnish with the shredded nori strips before serving.