NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

2 tbsp white basmati rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then simmer in a small pot with water, turmeric, and a pinch of salt until fluffy and tender.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  During the last 2 minutes of cooking, pour the teriyaki glaze into the pan, allowing it to bubble and thicken while spooning it over the salmon.

• 7

  Steam the broccoli florets in a steamer basket for 3 to 5 minutes until they are bright green and crisp-tender.

• 8

  Place the turmeric rice in a bowl, top with the glazed salmon and steamed broccoli, and drizzle any remaining sauce from the pan over the top.