NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked jasmine rice

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Garlic

0.25 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic to create the base for your glaze.

• 2

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

• 3

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

• 4

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

• 5

  Carefully flip the salmon and pour the coconut aminos mixture into the pan, allowing it to bubble and reduce for 3 minutes.

• 6

  Use a spoon to continuously baste the salmon with the thickening glaze as it finishes cooking to your desired level of doneness.

• 7

  While the salmon rests, steam the broccoli florets in a steamer basket for 4 minutes until they are bright green and tender-crisp.

• 8

  Plate the salmon over the cooked jasmine rice, drizzle with the remaining pan glaze, and garnish with sesame seeds and sliced green onions.