Name: Zesty Salmon Poke Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Sushi-grade salmon; 0.25 cup Cooked brown rice; 0.25 cup Shelled edamame; 1 cup Cucumber; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tbsp Fresh lime juice; 0.25 tsp Grated fresh ginger; 1 tsp Black sesame seeds; 1 tbsp Sliced green onions

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 sushi-grade salmon marinated in a zesty citrus-tamari dressing, served over nutty brown rice with crisp cucumbers and buttery edamame.

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NUTRITION

Protein

43.3g

Fat

31.6g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sushi-grade salmon

0.25 cup Cooked brown rice

0.25 cup Shelled edamame

1 cup Cucumber

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Fresh lime juice

0.25 tsp Grated fresh ginger

1 tsp Black sesame seeds

1 tbsp Sliced green onions

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PREPARATION

1
Cut the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.
2
In a small jar, whisk together the tamari, toasted sesame oil, fresh lime juice, and grated ginger until emulsified.
3
Pour the marinade over the salmon cubes, tossing gently to coat, and let sit for 5-10 minutes in the refrigerator.
4
Place the cooked brown rice in the center of a serving bowl and arrange the sliced cucumber and shelled edamame around the edges.
5
Spoon the marinated salmon over the rice, drizzling any remaining dressing from the bowl over the entire dish.
6
Garnish with black sesame seeds and sliced green onions before serving immediately.