NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.33 cup brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 medium radishes

1 sheet nori

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp sesame oil

0.5 tsp fresh ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the salmon fillet evenly with sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are golden and the center is cooked through.

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and grated fresh ginger to create the dressing.

• 5

  Slice the cucumber and radishes into thin rounds and tear the nori sheet into small, bite-sized strips.

• 6

  Assemble the bowl by placing the cooked rice at the bottom, then topping with the seared salmon, edamame, cucumber, radishes, and nori strips.

• 7

  Drizzle the ginger-soy dressing over the entire bowl and garnish with a sprinkle of sesame seeds before serving.