NUTRITION

SERVINGS

INGREDIENTS

8 oz Salmon fillet

0.25 cup Dry quinoa

0.5 cup Shelled edamame

1 tbsp Avocado oil

2 tbsp Rice vinegar

1 tbsp Monk fruit sweetener

0.5 tsp Red chili flakes

1 clove Garlic

0.5 tsp Grated ginger

0.5 cup Diced cucumber

0.5 cup Diced red bell pepper

2 tbsp Chopped cilantro

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small saucepan, combine dry quinoa with 0.5 cup water; bring to a boil, then cover and simmer for 12-15 minutes until fluffy.

• 2

  While quinoa cooks, whisk together rice vinegar, monk fruit sweetener, red chili flakes, minced garlic, and grated ginger in a small bowl to create the sweet chili glaze.

• 3

  Season the salmon fillet with sea salt and black pepper on both sides.

• 4

  Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

• 5

  During the last minute of cooking, pour half of the sweet chili glaze over the salmon, spooning it over the top as it thickens.

• 6

  In a large mixing bowl, combine the cooked quinoa, shelled edamame, diced cucumber, diced red bell pepper, and chopped cilantro.

• 7

  Drizzle the remaining glaze and lime juice over the salad mixture and toss thoroughly to combine.

• 8

  Flake the glazed salmon over the salad and serve immediately.