YOUR SOLIN GENERATED RECIPE
Crispy Salmon and Fresh Vegetable Rice Bowl
Enjoy a vibrant bowl featuring a crispy pan-seared salmon fillet served over a bed of nutty brown rice, tossed with fresh vegetables and a hint of shelled edamame. This bowl is both light and flavorful, with a satisfying crunch from a delicate panko coating and a medley of crisp, garden-fresh produce.
INGREDIENTS
4 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Mixed Vegetables (cucumber, red bell pepper, spinach)
1/4 cup Shelled Edamame
1 tablespoon Panko Breadcrumbs
1/2 teaspoon Olive Oil
PREPARATION
Pat the salmon dry and season lightly with salt and pepper.
Lightly press the panko breadcrumbs onto the top side of the salmon fillet to create a crispy coating.
Heat the olive oil in a non-stick skillet over medium heat. Place the salmon, breadcrumb side down, and cook for about 3-4 minutes until the coating is golden and crisp.
Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through but remains tender inside.
Meanwhile, prepare the bowl by placing the cooked brown rice at the base, followed by mixed vegetables and shelled edamame.
Top the bowl with the crispy salmon fillet and drizzle a little extra olive oil or a squeeze of lemon if desired.
Serve immediately and enjoy the combination of textures and fresh flavors.