NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

1 cup Broccoli florets

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

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

• 4

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

• 5

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

• 6

  While the salmon finishes, steam the broccoli florets and lightly sauté the cauliflower rice in a separate pan until tender and fragrant.

• 7

  Transfer the cauliflower rice and broccoli to a plate, top with the glazed salmon, and drizzle any remaining reduction from the pan over the top.

• 8

  Garnish the dish with toasted sesame seeds for a delicate nutty crunch before serving.