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; 0.13 cup cooked white rice; 0.5 cup shelled edamame; 0.5 cup sliced cucumber; 2 tbsp sliced radishes; 0.25 tsp avocado oil; 1 tbsp coconut aminos; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp toasted sesame seeds; 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 crisp skin served over a light bed of sushi rice, topped with vibrant edamame and crunchy cucumber.

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NUTRITION

Protein

46.5g

Fat

28.9g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.13 cup cooked white rice

0.5 cup shelled edamame

0.5 cup sliced cucumber

2 tbsp sliced radishes

0.25 tsp avocado oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp toasted sesame seeds

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 shimmering.
3
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact for a better crust.
4
Cook undisturbed for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes until just cooked through.
5
In a small bowl, whisk together the coconut aminos and rice vinegar to create a light, savory dressing.
6
Build your bowl by placing the cooked rice at the base, followed by the edamame, sliced cucumber, and radishes.
7
Place the crispy salmon on top, drizzle with the dressing, and garnish with torn nori and toasted sesame seeds.