NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Cucumber

1 cup Purple cabbage

0.25 cup Edamame

0.25 whole Avocado

1 sheet Nori

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame oil

1 tsp Sesame seeds

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the salmon fillet evenly with sea salt and black pepper.

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, rice vinegar, and freshly grated ginger to create the dressing.

• 4

  Finely shred the purple cabbage and dice the cucumber into small cubes.

• 5

  Toss the cabbage and cucumber in a large mixing bowl with half of the prepared dressing until well coated.

• 6

  Flake the seared salmon into large, tender chunks and arrange them over the vegetable base.

• 7

  Add the shelled edamame and sliced avocado to the bowl.

• 8

  Slice the nori sheet into thin ribbons and sprinkle them over the top along with the sesame seeds.

• 9

  Drizzle the remaining dressing over the entire bowl and serve immediately.