Energizing Japanese Gluten-Free Dinner

Allergens

Fish, Soy (in soy sauce)

Ingredients

• 4 oz sushi
• grade salmon fillet
• 2 cups mixed baby greens
• 1 cup edamame, shelled and cooked
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup pickled ginger
• 1 lime, juiced
• 1 tbsp soy sauce (gluten
• free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper on both sides. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Sear the salmon for 4 minutes per side or until cooked through. Remove from heat and let it rest.
2. In a large bowl, whisk together lime juice, soy sauce (gluten free), rice vinegar, and sesame oil to make the dressing.
3. Arrange mixed baby greens on two plates. Top with pickled ginger, edamame, cucumber slices, cherry tomatoes, and avocado slices.
4. Slice the salmon into 1 inch thick pieces and arrange them on top of the salad. Drizzle the dressing over the salad and salmon.
5. Serve immediately and enjoy your energizing Japanese gluten free dinner.

Chef’s Insight

Use fresh, high-quality ingredients for optimal flavor and nutrition.

Notes

This recipe is designed to provide a balanced and nutritious meal.