YOUR SOLIN GENERATED RECIPE
Pan-seared wild salmon served over a light bed of seasoned sushi rice with crisp cucumbers and buttery edamame for a refreshing crunch.
INGREDIENTS
6 oz wild-caught salmon fillet
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
0.25 cup cooked sushi rice
1 tbsp rice vinegar
1 tsp fresh ginger
0.5 cup cucumber
0.25 cup shredded carrots
0.5 cup shelled edamame
1 sheet nori seaweed
1 tsp sesame seeds
1 tbsp tamari
PREPARATION
1. Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2. Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
3. Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
4. Flip the salmon and cook for an additional 3 to 4 minutes until cooked through but still tender.
5. In a small bowl, toss the cooked sushi rice with rice vinegar and freshly grated ginger.
6. Slice the cucumber into thin rounds and shred the carrots using a box grater.
7. Place the seasoned rice in a bowl and top with the seared salmon, edamame, cucumber, and carrots.
8. Garnish with torn nori seaweed, sesame seeds, and a drizzle of tamari before serving.