Rejuvenating Japanese Paleo Dinner

Allergens

Fish, Soy (from coconut aminos)

Ingredients

• 1 lb sushi
• grade salmon fillet
• 2 cups mixed greens
• 1 cup edamame, shelled and steamed
• 1 avocado, sliced
• 4 oz enoki mushrooms
• 2 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 tsp honey
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper. In a large non stick skillet, heat a tablespoon of coconut oil over medium high heat. Sear the salmon for 3 4 minutes per side or until cooked through. Remove from heat and let rest.
2. In a small bowl, whisk together rice vinegar, coconut aminos, honey, grated ginger, minced garlic, and sesame oil. Set aside.
3. To assemble the dinner, divide mixed greens among two plates. Top with steamed edamame, sliced avocado, seared salmon, and enoki mushrooms. Drizzle the dressing over the salmon and serve immediately.

Chef’s Insight

Choose high-quality salmon for a richer flavor and more sustainable choice.

Notes

Adjust seasoning to personal preference.