NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.13 cup Jasmine rice

1 cup Cauliflower rice

0.25 cup Greek yogurt

1 tsp Sriracha

0.5 cup Cucumber

2 tbsp Edamame

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Coconut aminos

0 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

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

• 3

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 to 4 minutes until flaked easily with a fork.

• 4

  While the salmon cooks, steam the cauliflower rice until tender and fluff the cooked jasmine rice.

• 5

  In a small bowl, combine the jasmine rice, cauliflower rice, and rice vinegar, tossing well to incorporate.

• 6

  In a separate small ramekin, whisk together the Greek yogurt and sriracha until smooth to create the spicy drizzle.

• 7

  Slice the cucumber into thin rounds and thaw the edamame if using frozen.

• 8

  Assemble the bowl by placing the rice mixture at the base, followed by the flaked salmon, cucumber slices, and edamame.

• 9

  Finish the dish by drizzling the spicy yogurt sauce and coconut aminos over the top.