Salmon and Broccoli Stir Fry with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salmon and Broccoli Stir Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Salmon and Broccoli Stir Fry with Jasmine Rice

Pan-seared wild salmon and crisp broccoli florets tossed in a ginger-garlic glaze, served over a bed of fluffy jasmine rice with a toasted sesame finish.

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NUTRITION

416kcal
Protein
41.6g
Fat
12.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Coho Salmon, cubed

1 cup Broccoli florets

1/2 cup Cooked Jasmine Rice

1 tablespoon Coconut Aminos

1/2 teaspoon Sesame Oil

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

    Cut the wild salmon into bite-sized cubes and season lightly with sea salt.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the salmon cubes to the skillet and sear until golden brown on all sides, then remove and set aside.

  • 4

    In the same skillet, add the broccoli florets with a splash of water, covering for two minutes to steam-soften.

  • 5

    Stir in the minced ginger and garlic, sautéing for thirty seconds until fragrant.

  • 6

    Return the salmon to the pan and pour in the coconut aminos, tossing everything together until the sauce coats the ingredients.

  • 7

    Serve the stir fry immediately over the warm jasmine rice.

Salmon and Broccoli Stir Fry with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salmon and Broccoli Stir Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Salmon and Broccoli Stir Fry with Jasmine Rice

Pan-seared wild salmon and crisp broccoli florets tossed in a ginger-garlic glaze, served over a bed of fluffy jasmine rice with a toasted sesame finish.

NUTRITION

416kcal
Protein
41.6g
Fat
12.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Coho Salmon, cubed

1 cup Broccoli florets

1/2 cup Cooked Jasmine Rice

1 tablespoon Coconut Aminos

1/2 teaspoon Sesame Oil

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Cut the wild salmon into bite-sized cubes and season lightly with sea salt.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the salmon cubes to the skillet and sear until golden brown on all sides, then remove and set aside.

  • 4

    In the same skillet, add the broccoli florets with a splash of water, covering for two minutes to steam-soften.

  • 5

    Stir in the minced ginger and garlic, sautéing for thirty seconds until fragrant.

  • 6

    Return the salmon to the pan and pour in the coconut aminos, tossing everything together until the sauce coats the ingredients.

  • 7

    Serve the stir fry immediately over the warm jasmine rice.