NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

0.33 cup White basmati rice

0.5 cup Shelled edamame

0.5 cup English cucumber

2 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheet Nori seaweed

PREPARATION

• 1

  Rinse the white rice under cold water until clear, then cook according to package instructions and set aside to cool slightly.

• 2

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

• 3

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

• 4

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

• 5

  Slice the English cucumber into thin half-moons and ensure the shelled edamame is thawed and ready.

• 6

  Flake the cooked salmon into bite-sized chunks using a fork, removing any skin if preferred.

• 7

  Assemble the bowl by placing the cooked rice at the bottom, then topping it with the salmon chunks, cucumber slices, and edamame.

• 8

  Drizzle the prepared ginger dressing over the entire bowl and garnish with shredded nori seaweed before serving.