Name: Fresh Salmon and Crispy Vegetable Seaweed Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Fresh Salmon Fillet; 2 large Egg Whites; 2 Seaweed Wrap Sheets; 1/4 cup julienned Cucumber; 1/4 cup shredded Carrot; 1/4 cup sliced Red Bell Pepper; 2 tsp Sesame Oil; 1 tsp Rice Vinegar

Fresh Salmon and Crispy Vegetable Seaweed Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Crispy Vegetable Seaweed Wraps

Enjoy the delightful interplay of flavors and textures in these fresh wraps, featuring tender salmon paired with crisp, refreshing vegetables and enhanced with a delicate sesame vinaigrette. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

Protein

33.9g

Fat

23.6g

Carbs

9.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Fresh Salmon Fillet

2 large Egg Whites

2 Seaweed Wrap Sheets

1/4 cup julienned Cucumber

1/4 cup shredded Carrot

1/4 cup sliced Red Bell Pepper

2 tsp Sesame Oil

1 tsp Rice Vinegar

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PREPARATION

1
Preheat a non-stick skillet over medium heat. Lightly season the salmon with salt and pepper.
2
Sear the salmon fillet for about 3-4 minutes per side until it is just cooked through and easily flakes with a fork. Remove and let it cool slightly.
3
In the same skillet, pour in the egg whites and scramble gently until just set. Remove from heat.
4
In a small bowl, mix the sesame oil and rice vinegar to create a simple dressing.
5
Lay out the seaweed wrap sheets on a clean surface. Distribute the scrambled egg whites evenly on each sheet.
6
Top with sliced, julienned cucumber, shredded carrot, and red bell pepper.
7
Flake the seared salmon into bite-sized pieces and add on top of the vegetables.
8
Drizzle the sesame-vinegar dressing evenly over the fillings.
9
Roll the seaweed wrap tightly and slice in half if desired. Serve immediately.