Name: Crispy Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 0.25 cup cooked white rice; 0.25 cup shelled edamame; 0.5 cup cucumber; 2 whole radishes; 2 tbsp avocado; 1 tsp avocado oil; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp shredded nori

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 Bowl

Pan-seared salmon with a crispy skin served over a bed of sushi rice, topped with creamy avocado and crunchy radish slices.

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NUTRITION

Protein

42.2g

Fat

33.3g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked white rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

2 tbsp avocado

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp shredded nori

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with the sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering and hot.
3
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure the skin makes full contact with the heat.
4
Cook for 4 to 5 minutes until the skin is golden and crispy, then flip the fillet and cook for another 2 minutes until the center is just opaque.
5
In a small bowl, whisk together the coconut aminos and rice vinegar to create a light, savory dressing.
6
Assemble the bowl by placing the cooked white rice at the base and arranging the sliced cucumber, radishes, edamame, and avocado around the salmon.
7
Drizzle the prepared dressing over the entire bowl and garnish with the shredded nori before serving immediately.