Seared Salmon Sushi Bowl with Avocado and Edamame

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

Seared Salmon Sushi Bowl with Avocado and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Salmon Sushi Bowl with Avocado and Edamame

Pan-seared salmon served over cauliflower rice with mango, avocado, and edamame, finished with a drizzle of savory coconut aminos and toasted nori.

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NUTRITION

410kcal
Protein
39.7g
Fat
17.8g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Salmon Fillet

1.5 cups Cauliflower Rice

1/4 cup Shelled Edamame

1/4 medium Avocado

1/4 cup diced Mango

1/2 cup sliced Cucumber

1 tablespoon Coconut Aminos

1 tablespoon Rice Vinegar

1 sheet Nori

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PREPARATION

  • 1

    Season the salmon fillet with a small pinch of sea salt.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the exterior is golden and the center is just cooked through.

  • 3

    Sauté the cauliflower rice in a separate pan with the rice vinegar for 3-5 minutes until tender and fragrant.

  • 4

    Steam the shelled edamame in a small amount of water until bright green and tender.

  • 5

    Dice the mango, avocado, and cucumber into small, uniform bite-sized pieces.

  • 6

    Assemble the bowl by placing the cauliflower rice at the base and topping it with the seared salmon, edamame, mango, avocado, and cucumber.

  • 7

    Garnish the bowl with thin strips of toasted nori and a final drizzle of coconut aminos.

Seared Salmon Sushi Bowl with Avocado and Edamame

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

Seared Salmon Sushi Bowl with Avocado and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Salmon Sushi Bowl with Avocado and Edamame

Pan-seared salmon served over cauliflower rice with mango, avocado, and edamame, finished with a drizzle of savory coconut aminos and toasted nori.

NUTRITION

410kcal
Protein
39.7g
Fat
17.8g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Salmon Fillet

1.5 cups Cauliflower Rice

1/4 cup Shelled Edamame

1/4 medium Avocado

1/4 cup diced Mango

1/2 cup sliced Cucumber

1 tablespoon Coconut Aminos

1 tablespoon Rice Vinegar

1 sheet Nori

PREPARATION

  • 1

    Season the salmon fillet with a small pinch of sea salt.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the exterior is golden and the center is just cooked through.

  • 3

    Sauté the cauliflower rice in a separate pan with the rice vinegar for 3-5 minutes until tender and fragrant.

  • 4

    Steam the shelled edamame in a small amount of water until bright green and tender.

  • 5

    Dice the mango, avocado, and cucumber into small, uniform bite-sized pieces.

  • 6

    Assemble the bowl by placing the cauliflower rice at the base and topping it with the seared salmon, edamame, mango, avocado, and cucumber.

  • 7

    Garnish the bowl with thin strips of toasted nori and a final drizzle of coconut aminos.