NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 cup bok choy

0.25 cup brown rice

1 tsp toasted sesame seeds

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Whisk together the tamari, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 2

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

• 3

  Heat avocado oil in a medium non-stick skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3 minutes while the salmon finishes cooking.

• 6

  While the salmon cooks, steam the chopped bok choy for 3 minutes until it is tender-crisp and vibrant.

• 7

  Serve the glazed salmon over the cooked brown rice and steamed bok choy, drizzling any remaining pan sauce over the fish.

• 8

  Garnish with sliced green onions and toasted sesame seeds for a final touch of crunch.