NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Broccoli florets

1 cup Cauliflower rice

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic 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 non-stick skillet over medium-high heat.

• 4

  Place the salmon skin-side up in the skillet and sear for 4 minutes until the surface is golden and crisp.

• 5

  Flip the salmon and pour the teriyaki glaze over it, cooking for another 3-4 minutes while spooning the bubbling sauce over the fish to coat.

• 6

  While the salmon cooks, steam the broccoli florets until vibrant green and sauté the cauliflower rice in a separate pan until tender.

• 7

  Plate the salmon over the cauliflower rice with a side of broccoli, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish with sesame seeds before serving.