Name: Crispy Pan-Seared Salmon Sushi Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 cup cauliflower rice; 0.25 cup shelled edamame; 0.25 whole avocado; 0.5 cup cucumber; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp toasted sesame oil; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon Sushi Bowls

Crispy pan-seared salmon served over a bed of riced cauliflower with creamy avocado and vibrant edamame for a refreshing crunch.

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NUTRITION

Protein

42.8g

Fat

36.2g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup cauliflower rice

0.25 cup shelled edamame

0.25 whole avocado

0.5 cup cucumber

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, garlic powder, and ground ginger.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and press lightly with a spatula for 4-5 minutes until the skin is golden and crispy.
4
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125°F for medium-rare.
5
In a separate pan, sauté the cauliflower rice with rice vinegar for 3-4 minutes until tender but not mushy.
6
Divide the cauliflower rice into a bowl and top with the seared salmon, shelled edamame, sliced cucumber, and avocado.
7
Drizzle the coconut aminos and toasted sesame oil over the bowl before serving.