YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon Seaweed Rice Bowl
Pan-seared salmon served over a bed of nutty brown rice and crisp cucumbers, finished with a drizzle of savory ginger-aminos and toasted seaweed.
INGREDIENTS
6.5 oz Salmon fillet
0.25 cup Cooked brown rice
0.25 cup Shelled edamame
0.5 cup Sliced cucumber
2 sheets Nori seaweed
1 tsp Avocado oil
1 tbsp Coconut aminos
1 tsp Rice vinegar
1 tsp Grated fresh ginger
1 tsp Toasted sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula, searing for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for a tender medium-rare.
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the dressing.
Assemble the bowl by placing the cooked brown rice at the base, followed by the edamame, sliced cucumber, and the seared salmon.
Tear the nori sheets into small strips and scatter them over the bowl along with the toasted sesame seeds.
Drizzle the ginger-amino dressing over the entire bowl just before serving.