YOUR SOLIN GENERATED RECIPE
Seared Salmon Rice Bowl with Steamed Edamame and Pickled Carrots
Pan-seared salmon served over fluffy white rice with protein-rich edamame and tangy pickled carrots, finished with a drizzle of savory tamari.
INGREDIENTS
100g Salmon Fillet
1/4 cup cooked White Rice
1/2 cup shelled Edamame
1/4 cup shredded Carrots
1 tablespoon Rice Vinegar
PREPARATION
Place the shredded carrots in a small bowl with rice vinegar and a pinch of salt, letting them sit for 10 minutes to quick-pickle.
Steam the shelled edamame in a steamer basket or microwave with a splash of water until bright green and tender.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Place the cooked white rice in the center of a bowl.
Arrange the seared salmon, steamed edamame, and pickled carrots on top of the rice.
Garnish with a splash of tamari or coconut aminos if desired and serve immediately.