NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1.5 cup Broccoli florets

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the salmon cooks, steam the broccoli florets until tender-crisp and sauté the cauliflower rice in a separate pan until softened.

• 5

  Pour the glaze into the skillet with the salmon during the last 2 minutes of cooking, allowing it to thicken into a glossy coating.

• 6

  Plate the cauliflower rice and broccoli, top with the glazed salmon, and garnish with sesame seeds and sliced green onion.