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; 0.13 whole avocado; 0.5 cup cucumber; 2 whole radishes; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil; 1 tsp sesame seeds; 0.25 sheet 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 shatteringly crisp skin served over a bed of fluffy rice, vibrant edamame, and creamy avocado.

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NUTRITION

Protein

42.8g

Fat

35.3g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked white rice

0.25 cup shelled edamame

0.13 whole avocado

0.5 cup cucumber

2 whole radishes

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 tsp sesame seeds

0.25 sheet nori

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
4
Cook the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes until just opaque.
5
In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the dressing.
6
Place the cooked rice in the center of a shallow bowl and top with the sliced cucumber, radishes, edamame, and avocado.
7
Place the crispy salmon on top of the vegetables, then drizzle with the prepared dressing.
8
Garnish with sesame seeds and thin strips of nori before serving.