Name: Seared Salmon Rice Bowl with Pickled Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Salmon Fillet; 0.5 cup Cooked Jasmine Rice; 0.5 cup Sliced Cucumber; 2 Red Radishes, thinly sliced; 1 tablespoon Rice Vinegar; 1 teaspoon Fresh Calamansi Juice

Seared Salmon Rice Bowl with Pickled Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Rice Bowl with Pickled Vegetables

Pan-seared salmon with crisp skin served over jasmine rice with tangy pickled vegetables and a bright squeeze of calamansi.

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NUTRITION

Protein

33.5g

Fat

10.2g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Jasmine Rice

0.5 cup Sliced Cucumber

2 Red Radishes, thinly sliced

1 tablespoon Rice Vinegar

1 teaspoon Fresh Calamansi Juice

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PREPARATION

1
Combine the sliced cucumbers and radishes in a small bowl with the rice vinegar and a pinch of sea salt to quick-pickle.
2
Pat the salmon fillet completely dry with a paper towel and season the skin side with a touch of salt.
3
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently for 4 minutes until the skin is golden and crisp.
4
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque and tender.
5
Place the warm jasmine rice into a serving bowl and top with the seared salmon fillet.
6
Arrange the pickled vegetables on the side and finish the dish with a fresh squeeze of calamansi juice.