Name: Zesty Sesame Salmon Sushi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.5 cup shelled edamame; 0.25 cup cooked jasmine rice; 1 cup cucumber; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.5 tsp toasted sesame oil; 0.25 tsp black sesame seeds; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Sesame Salmon Sushi Bowl

Flaky baked salmon and shelled edamame served over a bed of jasmine rice and crisp cucumbers, finished with a zesty sesame-ginger dressing.

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NUTRITION

Protein

40.0g

Fat

26.6g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.5 cup shelled edamame

0.25 cup cooked jasmine rice

1 cup cucumber

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp toasted sesame oil

0.25 tsp black sesame seeds

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Pat the salmon fillet dry and season evenly with sea salt, black pepper, and ground ginger.
3
Place the salmon on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.
4
While the salmon is in the oven, steam the shelled edamame until tender and warm the pre-cooked jasmine rice.
5
In a small jar or bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the zesty dressing.
6
Thinly slice the cucumber into rounds or half-moons.
7
Assemble the bowl by layering the jasmine rice at the base, followed by the cucumber, edamame, and the baked salmon fillet.
8
Drizzle the sesame dressing over the entire bowl and garnish with black sesame seeds before serving.