Name: Zesty Pan-Seared Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 tbsp Sliced radish; 0.5 tsp Toasted sesame oil; 1 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 1 sheet Nori seaweed; 1 tsp Lime juice

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

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Salmon Sushi Bowl

Pan-seared salmon served over seasoned rice and crisp vegetables, finished with a zesty citrus-soy glaze for a refreshing crunch.

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NUTRITION

Protein

44.9g

Fat

29.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 tbsp Sliced radish

0.5 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 sheet Nori seaweed

1 tsp Lime juice

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4 minutes, then flip and cook for another 3-4 minutes until golden and flaky.
4
In a small bowl, whisk together the rice vinegar, coconut aminos, and lime juice to create the zesty dressing.
5
Place the cooked white rice in the center of a serving bowl and arrange the sliced cucumber, sliced radish, and shelled edamame around it.
6
Top the rice with the seared salmon fillet and drizzle the dressing evenly over the entire bowl.
7
Garnish with sesame seeds and torn pieces of nori seaweed before serving immediately.