YOUR SOLIN GENERATED RECIPE
Honey-Citrus Salmon Chopped Salad
Pan-seared salmon glazed in a zesty honey-lime reduction, served atop a crisp bed of vibrant chopped vegetables and protein-rich edamame.
INGREDIENTS
5 oz salmon fillet
0.5 tbsp extra virgin olive oil
0.5 tbsp honey
1 tbsp lime juice
1 tsp fresh ginger
2 cup chopped romaine lettuce
0.5 cup shelled edamame
0.25 cup cucumber
0.25 cup red bell pepper
1 tbsp hemp hearts
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the honey, lime juice, grated fresh ginger, and half of the olive oil to create the citrus glaze.
Season the salmon fillet evenly with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden.
Brush the honey-citrus glaze onto the salmon during the last minute of cooking, allowing it to bubble and thicken slightly.
In a large salad bowl, toss together the chopped romaine, shelled edamame, diced cucumber, and diced red bell pepper.
Place the glazed salmon fillet on top of the salad and sprinkle with hemp hearts before serving.