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; 1 cup Cauliflower rice; 0.5 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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 crispy skin served over a bed of riced cauliflower and vibrant vegetables, finished with a savory splash of coconut aminos.

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NUTRITION

Protein

48.5g

Fat

32.1g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Cauliflower rice

0.5 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 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 it begins to shimmer.
3
Place the salmon skin-side down in the pan, pressing firmly with a spatula for 30 seconds to prevent curling.
4
Sear for 5 minutes until the skin is golden and crispy, then flip and cook for 2 more minutes until just opaque.
5
Steam the cauliflower rice and edamame in a separate pot for 3-4 minutes until tender.
6
Slice the cucumber and radishes into thin rounds and shred the nori sheet into small strips.
7
Divide the cauliflower rice and edamame into a bowl, top with the salmon and vegetables, and drizzle with coconut aminos and rice vinegar.