NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  In a small glass bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create a clean teriyaki base.

• 2

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

• 3

  Heat the sesame oil in a non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon in the skillet and sear for 4 to 5 minutes until a golden-brown crust develops, then carefully flip the fillet.

• 5

  Pour the prepared glaze into the skillet, allowing it to bubble and reduce for 2 to 3 minutes until it coats the salmon beautifully.

• 6

  While the salmon finishes, steam the broccoli florets and lightly sauté the cauliflower rice in a separate pan until tender-crisp.

• 7

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