Name: Zesty Chili-Lime Salmon Poke Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 1.5 cups Cauliflower rice; 0.33 cup Shelled edamame; 0.25 whole Avocado; 0.5 cup Cucumber; 2 whole Radishes; 1 tbsp Lime juice; 1 tbsp Coconut aminos; 1 tsp Sriracha; 0.5 tsp Toasted sesame oil; 0.25 tsp Red chili flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Zesty Chili-Lime Salmon Poke Bowl

Fresh sushi-grade salmon cubes marinated in a zesty chili-lime glaze, served over a vibrant bed of cauliflower rice with creamy avocado and crisp radishes.

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NUTRITION

Protein

42.6g

Fat

33.0g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

1.5 cups Cauliflower rice

0.33 cup Shelled edamame

0.25 whole Avocado

0.5 cup Cucumber

2 whole Radishes

1 tbsp Lime juice

1 tbsp Coconut aminos

1 tsp Sriracha

0.5 tsp Toasted sesame oil

0.25 tsp Red chili flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Cut the sushi-grade salmon into 1/2-inch cubes and place them in a medium glass bowl.
2
In a small jar, whisk together the lime juice, coconut aminos, sriracha, toasted sesame oil, and red chili flakes.
3
Pour half of the dressing over the salmon cubes, tossing gently to coat, and let marinate in the refrigerator for 10 minutes.
4
Lightly steam or sauté the cauliflower rice in a pan with the sea salt and black pepper until just tender.
5
Slice the cucumber into half-moons, thinly slice the radishes, and dice the avocado.
6
Assemble the bowl by layering the cauliflower rice at the base, then topping with the marinated salmon, edamame, cucumber, radishes, and avocado.
7
Drizzle the remaining dressing over the top and garnish with freshly chopped cilantro.