NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup cauliflower rice

0.13 whole avocado

0.5 cup cucumber

0.25 cup shelled edamame

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

0.25 tsp avocado oil

1 sheet nori

0.25 tsp avocado oil mayonnaise

0.5 tsp sriracha

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel, cut into bite-sized cubes, and season with sea salt and black pepper.

• 2

  Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until golden and cooked through.

• 3

  Remove the salmon from the pan and add the cauliflower rice, sautéing with rice vinegar and freshly grated ginger for 4-5 minutes until tender.

• 4

  In a small ramekin, whisk together the avocado oil mayonnaise and sriracha to create a spicy drizzle.

• 5

  Dice the cucumber and slice the avocado while the cauliflower rice finishes cooking.

• 6

  Assemble the bowl by placing the cauliflower rice at the base and topping with the seared salmon, avocado, cucumber, and edamame.

• 7

  Drizzle with coconut aminos and the spicy mayo, then finish by crumbling the nori sheet over the top.