Why it’s a fat burner: Salmon offers omega-3 fats, which may alter fat metabolism and improve insulin sensitivity. 

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Ingredients

  • 1 lb skinless salmon fillets
  • 1 cup shelled frozen edamame
  • 3 cups cooked brown rice
  • 1 cucumber, sliced into matchsticks
  • 2 carrots, shredded
  • 1 avocado, thinly sliced
  • 2 cups cubed fresh pineapple
  • 3 tbsp low-sodium soy sauce

Directions

  1. 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.
  2. Prepare edamame according to package directions. In a bowl, toss together salmon, edamame, rice, cucumber, carrots, avocado, and pineapple.
  3. In a separate bowl, stir together remaining ingredients except nori.
  4. Toss salad with dressing and top with nori.
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