YOUR SOLIN GENERATED RECIPE
Fresh Salmon and Crunchy Veggie Brown Rice Bowl
Savor a vibrant bowl featuring perfectly seared salmon nestled atop a bed of nutty brown rice, accented with crunchy edamame, crisp cucumbers, and sweet shredded carrots. A drizzle of olive oil and a squeeze of fresh lemon juice ties the flavors together in a delicious, balanced meal.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1/4 cup shelled Edamame
1/2 cup diced Cucumber
1/2 cup shredded Carrot
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat a non-stick skillet over medium-high heat.
Season the salmon fillet lightly with salt and pepper.
Sear the salmon for about 3 minutes per side or until cooked to your liking.
While the salmon cooks, prepare the bowl by placing 1/2 cup of cooked brown rice as the base.
Top the rice with the seared salmon, 1/4 cup shelled edamame, 1/2 cup diced cucumber, and 1/2 cup shredded carrot.
Drizzle 1 teaspoon of olive oil and 1 tablespoon of lemon juice over the bowl for added flavor.
Garnish with a pinch of salt and freshly ground pepper if desired, and serve immediately.