Name: Teriyaki Salmon Rice Bowl with Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Shelled edamame; 0.33 cup Brown rice; 1 tbsp Coconut aminos; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.5 cup Cucumber; 1 tsp Sesame seeds; 1 tbsp Green onion; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 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

Sizzling pan-seared salmon glazed in a ginger-garlic sauce served over nutty brown rice and vibrant edamame.

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NUTRITION

Protein

40.4g

Fat

29.5g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Shelled edamame

0.33 cup Brown rice

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Cucumber

1 tsp Sesame seeds

1 tbsp Green onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and minced garlic to create the teriyaki glaze.
2
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
3
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
4
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip.
5
Pour the teriyaki glaze into the skillet during the last 2 minutes of cooking, spooning the sauce over the fish as it thickens.
6
Steam the shelled edamame until tender and warm the pre-cooked brown rice.
7
Assemble the bowl by placing the brown rice at the base, followed by the edamame and sliced cucumbers.
8
Top with the glazed salmon fillet and any remaining sauce from the pan.
9
Garnish with toasted sesame seeds and thinly sliced green onions before serving.