Name: Teriyaki Salmon Rice Bowl with Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Salmon fillet; 0.25 cup Cooked brown rice; 0.5 cup Shelled edamame; 1 tbsp Tamari; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.5 cup Cucumber; 1 tsp Sesame seeds; 1 tsp Sesame oil; 0.13 tsp Sea salt; 0.13 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

Teriyaki Salmon Rice Bowl with Edamame

Pan-seared salmon glazed in a zesty ginger-tamari sauce, served over a bed of fluffy rice with crisp edamame and refreshing cucumbers.

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NUTRITION

Protein

38.2g

Fat

27.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon fillet

0.25 cup Cooked brown rice

0.5 cup Shelled edamame

1 tbsp Tamari

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Cucumber

1 tsp Sesame seeds

1 tsp Sesame oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the tamari, honey, grated ginger, and minced garlic to create the teriyaki glaze.
2
Season the salmon fillet on both sides with sea salt and black pepper.
3
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.
4
Pour the teriyaki glaze into the skillet during the last minute of cooking, spooning it over the salmon until it thickens slightly.
5
Place the cooked brown rice in a bowl and top with the glazed salmon, shelled edamame, and sliced cucumber.
6
Drizzle any remaining sauce from the pan over the bowl and garnish with sesame seeds before serving.