Name: Crispy Pan-Seared Salmon Sushi Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.33 cup Cooked white rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tsp Avocado oil; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Shredded nori; 1 tsp Toasted sesame seeds

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 Bowls

Pan-seared salmon with a golden, crispy skin served over fluffy rice and vibrant vegetables for a refreshing and nutrient-dense bowl.

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NUTRITION

Protein

42.3g

Fat

30.4g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.33 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

2 medium Radishes

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shredded nori

1 tsp Toasted sesame seeds

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place salmon skin-side down in the pan and press gently with a spatula for 4-5 minutes until the skin is golden and crispy.
4
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
In a small bowl, whisk together the coconut aminos and rice vinegar to create a light dressing.
6
Assemble the bowl by placing the cooked rice at the base and topping it with the seared salmon, edamame, cucumber, and thinly sliced radishes.
7
Drizzle the dressing over the bowl and garnish with shredded nori and toasted sesame seeds.