NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tbsp Coconut aminos

1 tsp Maple syrup

0.5 tsp Fresh ginger

1 clove Garlic

0 tsp Avocado oil

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the brown rice according to package instructions until tender and fluffy.

• 2

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

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 5

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

• 6

  Flip the salmon over and pour the prepared glaze into the pan, allowing it to bubble and reduce for 3 minutes while spooning it over the fish.

• 7

  Steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 8

  Serve the glazed salmon over the brown rice, drizzling any remaining pan sauce over the top.

• 9

  Garnish with sesame seeds and serve alongside the steamed broccoli.