NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

0.25 cup Cooked brown rice

1 cup Cauliflower rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 sheet Nori

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat. Once hot, place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

• 3

  Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork, then remove from the heat.

• 4

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until tender, then stir in the warm cooked brown rice and rice vinegar to combine.

• 5

  Thinly slice the cucumber and radishes into rounds and tear the nori sheet into small strips.

• 6

  Assemble the bowl by placing the rice mixture at the base, then topping with the seared salmon, edamame, cucumber, and radishes.

• 7

  Drizzle the entire bowl with coconut aminos and garnish with the nori strips before serving.