YOUR SOLIN GENERATED RECIPE
Salmon Brown Rice Bowl with Ginger-Soy Crunchy Vegetables
Savor a vibrant bowl of perfectly seared salmon atop a bed of nutty brown rice and crunchy, ginger-soy infused vegetables. This dish layers tender fish, wholesome grains, and crisp vegetables, all tied together with a light, savory dressing that delivers a delightful balance of flavor and nutrition.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1/2 cup chopped Broccoli
1/2 medium Carrot, sliced
1/4 cup Snap Peas
1 tsp Fresh Ginger (minced)
1 tsp Low-Sodium Soy Sauce
1/2 tsp Sesame Oil
PREPARATION
Season the salmon fillet lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3 minutes.
Flip the salmon and cook for an additional 2-3 minutes until the fish is just cooked through but still moist.
In a separate pan, lightly toss the broccoli, carrot slices, snap peas, and minced ginger with the low-sodium soy sauce. Stir-fry them on medium heat for 3-4 minutes until the vegetables are tender-crisp.
Warm the cooked brown rice if necessary, then divide it evenly into bowls.
Plate the stir-fried vegetables atop the brown rice, and add the seared salmon on the side or flaked over the bowl.
Drizzle sesame oil over the finished bowl for an added nutty flavor, and serve immediately.