NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tbsp Coconut aminos

0.5 tsp Honey

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.33 cup Brown rice

1.5 cup Broccoli florets

1 tsp Sesame seeds

1 tsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.

• 6

  Flip the salmon fillet and pour the prepared glaze into the pan, simmering for 2 to 3 minutes until the sauce thickens into a sticky glaze.

• 7

  While the salmon finishes, steam the broccoli florets until they are bright green and tender-crisp.

• 8

  Portion the cooked brown rice and steamed broccoli into a bowl and place the glazed salmon on top.

• 9

  Drizzle any remaining glaze from the pan over the salmon and garnish with sesame seeds and sliced green onions.