Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.33 cup brown rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 small radish; 1 tbsp tamari; 1 tbsp rice vinegar; 0.5 tsp fresh ginger; 0.5 tsp sesame oil; 1 stalk scallion; 0.5 tsp sesame seeds; 0.25 tsp red pepper flakes

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

Marinated salmon cubes tossed in a zesty ginger-tamari dressing, served over fluffy brown rice with crisp cucumbers and buttery edamame.

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NUTRITION

Protein

42.9g

Fat

27.5g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.33 cup brown rice

0.25 cup shelled edamame

0.5 cup cucumber

2 small radish

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp fresh ginger

0.5 tsp sesame oil

1 stalk scallion

0.5 tsp sesame seeds

0.25 tsp red pepper flakes

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PREPARATION

1
Cook the brown rice according to package instructions and let it cool slightly until it is warm but not hot.
2
Dice the fresh salmon fillet into even 1/2-inch cubes and place them in a medium glass bowl.
3
In a small mixing bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and sesame oil to create the marinade.
4
Pour the marinade over the salmon cubes and gently toss to ensure every piece is coated; let it marinate for 5 to 7 minutes.
5
Thinly slice the cucumber and radishes into rounds, and finely chop the scallion.
6
Place the cooked brown rice at the bottom of a serving bowl.
7
Top the rice with the marinated salmon cubes, sliced cucumbers, radishes, and shelled edamame.
8
Drizzle any remaining marinade from the salmon bowl over the top.
9
Finish the bowl by garnishing with chopped scallions, sesame seeds, and red pepper flakes for a touch of heat.