Why it’s a fat burner: Salmon offers omega-3 fats, which may alter fat metabolism and improve insulin sensitivity.
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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb skinless salmon fillets</li>
<li>1 cup shelled frozen edamame </li>
<li>3 cups cooked brown rice </li>
<li>1 cucumber, sliced into matchsticks</li>
<li>2 carrots, shredded</li>
<li>1 avocado, thinly sliced</li>
<li>2 cups cubed fresh pineapple</li>
<li>3 tbsp low-sodium soy sauce </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place salmon in a large saucepan and cover with water. Bring to a light simmer and cook for 6 minutes. Transfer fish to a plate and break apart flesh with a fork.</li>
<li>Prepare edamame according to package directions. In a bowl, toss together salmon, edamame, rice, cucumber, carrots, avocado, and pineapple.</li>
<li>In a separate bowl, stir together remaining ingredients except nori.</li>
<li>Toss salad with dressing and top with nori. </li>
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