Vibrant Japanese Bowl – A Rejuvenating Low-Carb Meal

Allergens

Fish, Soy (in edamame)

Ingredients

• 1. 4 oz sashimi
• grade salmon fillet 2. 1 cup mixed baby greens (spinach, kale, and watercress) 3. 1/2 avocado, sliced 4. 1/4 cup edamame, shelled and cooked 5. 1/4 cup cucumber, thinly sliced 6. 1/4 cup shiitake mushrooms, sliced and sautéed 7. 1 tbsp sesame seeds, toasted 8. 1 tbsp fresh lemon juice 9. 1 tbsp extra
• virgin olive oil 10. Salt and pepper, to taste

Instructions

1. Prepare the sashimi grade salmon fillet by seasoning with salt and pepper to taste. Set aside.
2. In a large bowl, combine mixed baby greens, avocado slices, edamame, cucumber slices, and sautéed shiitake mushrooms.
3. Drizzle the salad with fresh lemon juice and extra virgin olive oil. Toss gently to evenly coat.
4. Divide the salad among two bowls.
5. Sear the salmon fillet in a pan over medium heat for 2 3 minutes per side, or until cooked through.
6. Place the seared salmon on top of each bowl.
7. Sprinkle with toasted sesame seeds.
8. Serve immediately and enjoy the energizing flavors!

Chef’s Insight

The use of fresh, high-quality ingredients elevates this dish to new heights of flavor and nutrition.

Notes

This dish can be easily customized to suit individual dietary preferences or restrictions.