Name: Zesty Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.5 cup edamame; 1 cup cauliflower rice; 0.5 cup cucumber; 2 tbsp carrots; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 1 tsp rice vinegar; 1 tbsp nonfat Greek yogurt; 1 tsp sriracha; 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 Pan-Seared Salmon Sushi Bowl

Crispy-skinned salmon fillet served over a bed of cauliflower rice and vibrant vegetables, finished with a zesty sriracha drizzle.

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NUTRITION

Protein

42.5g

Fat

28.5g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.5 cup edamame

1 cup cauliflower rice

0.5 cup cucumber

2 tbsp carrots

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tbsp nonfat Greek yogurt

1 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Pat the salmon fillet dry and season both sides with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
4
Flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.
5
Steam the cauliflower rice in a separate pan or microwave until tender and hot.
6
In a small mixing bowl, combine the nonfat Greek yogurt, sriracha, and rice vinegar to create a zesty dressing.
7
Divide the cauliflower rice into a serving bowl and top with the seared salmon, shelled edamame, sliced cucumber, and shredded carrots.
8
Drizzle the coconut aminos and the prepared sriracha yogurt sauce over the bowl.
9
Finish by garnishing with toasted sesame seeds for added crunch.