NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.5 cup Shelled edamame

1 cup Cauliflower rice

1 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sliced green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, grated ginger, and minced garlic to create the clean teriyaki glaze.

• 2

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

• 3

  Heat half of the sesame oil in a large non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

• 4

  While the salmon cooks, steam the broccoli florets and shelled edamame until tender-crisp and bright green.

• 5

  In a separate pan, sauté the cauliflower rice with the remaining sesame oil for 3-5 minutes until softened.

• 6

  Brush the salmon generously with the teriyaki glaze during the last minute of cooking so it caramelizes slightly.

• 7

  Assemble the bowl by layering the cauliflower rice, broccoli, and edamame, then top with the glazed salmon and fresh green onions.