NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

0.25 cup Cooked brown rice

0.5 cup Shelled edamame

1 cup Cucumber

0.25 cup Carrots

0.25 whole Avocado

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 tsp Sesame seeds

0.25 tsp Sea salt

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

  Season the salmon fillet evenly with garlic powder, ginger powder, and sea salt.

• 3

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

• 4

  Steam the shelled edamame for 3-4 minutes until tender and bright green.

• 5

  Slice the cucumber and avocado into thin pieces and shred the carrots.

• 6

  In a small bowl, whisk together the tamari, rice vinegar, and toasted sesame oil to create the dressing.

• 7

  Assemble the bowl by placing the cooked brown rice at the base and topping it with the seared salmon, edamame, cucumber, carrots, and avocado.

• 8

  Drizzle the prepared dressing over the entire bowl and garnish with sesame seeds before serving.