NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cauliflower rice

0.5 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

2 medium Radishes

1 sheet Nori

0.5 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

• 4

  While the salmon cooks, steam the cauliflower rice and shelled edamame in a small amount of water until tender, then drain well.

• 5

  Transfer the cauliflower rice to a bowl and stir in the rice vinegar to lightly season the base.

• 6

  Slice the avocado, cucumber, and radishes into thin, uniform pieces and tear the nori sheet into small strips.

• 7

  Assemble the bowl by placing the salmon, avocado, cucumber, edamame, and radishes over the cauliflower rice base.

• 8

  Finish the dish with a drizzle of coconut aminos and a sprinkle of sesame seeds and torn nori.