NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tsp Avocado oil

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 bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

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

• 5

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

• 6

  Meanwhile, steam the broccoli florets and lightly sauté the cauliflower rice in a separate pan until tender.

• 7

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