YOUR SOLIN GENERATED RECIPE
Pan-seared salmon served over a bed of seasoned sushi rice and crisp vegetables, drizzled with a savory tamari-ginger glaze for a refreshing crunch.
INGREDIENTS
6 oz Salmon fillet
0.25 cup Cooked white sushi rice
0.25 cup Shelled edamame
0.5 cup Sliced cucumber
2 tbsp Sliced radishes
1 tbsp Tamari
1 tsp Rice vinegar
0.5 tsp Grated fresh ginger
0.25 tsp Garlic powder
0.25 tsp Avocado oil
0.5 tsp Toasted sesame seeds
1 sheet Nori seaweed
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, stir the rice vinegar into the warm cooked sushi rice and set aside.
Season the salmon fillet on both sides with garlic powder, sea salt, and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.
While the salmon cooks, whisk together the tamari and grated fresh ginger in a small ramekin to create the dressing.
Steam the shelled edamame for 2 minutes until bright green and tender.
Place the seasoned rice in a bowl and top with the seared salmon, sliced cucumber, radishes, and edamame.
Crumble the nori seaweed over the top, sprinkle with toasted sesame seeds, and finish by drizzling the ginger-tamari dressing over the entire bowl.