Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz sashimi-grade salmon; 0.5 cup shelled edamame; 0.25 cup cooked brown rice; 0.5 cup cucumber; 2 tbsp radishes; 1 tbsp coconut aminos; 1 tsp toasted sesame oil; 1 tsp lime juice; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Zesty Salmon Poke Rice Bowl

Fresh sashimi-grade salmon tossed in a bright citrus-ginger marinade, served over a bed of fiber-rich brown rice and crisp, cooling cucumber slices.

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NUTRITION

Protein

39.5g

Fat

30.2g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz sashimi-grade salmon

0.5 cup shelled edamame

0.25 cup cooked brown rice

0.5 cup cucumber

2 tbsp radishes

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp lime juice

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Cook the brown rice according to package instructions and set aside to cool slightly.
2
Dice the sashimi-grade salmon into uniform bite-sized cubes and place them in a medium glass mixing bowl.
3
In a small jar, whisk together the coconut aminos, toasted sesame oil, lime juice, and freshly grated ginger to create the marinade.
4
Pour the marinade over the salmon cubes and toss gently to ensure every piece is coated; allow it to marinate for 5 to 7 minutes.
5
Prepare the vegetables by thinly slicing the cucumber and radishes.
6
Build the bowl by placing the brown rice at the bottom, then topping with the marinated salmon, edamame, cucumber slices, and radishes.
7
Finish the dish by sprinkling with sesame seeds, sea salt, and black pepper for a final layer of texture and flavor.