Name: Seared Salmon with Jasmine Rice and Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 0.5 cup cooked Jasmine Rice; 1 cup sliced Cucumber; 1 tablespoon Rice Vinegar; 1 teaspoon Sesame Oil; 0.5 teaspoon Avocado Oil

Seared Salmon with Jasmine Rice and Cucumber Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Jasmine Rice and Cucumber Salad

Pan-seared salmon served over fluffy jasmine rice with a refreshing chilled cucumber salad, finished with a drizzle of toasted sesame oil.

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NUTRITION

Protein

37.2g

Fat

25.5g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup cooked Jasmine Rice

1 cup sliced Cucumber

1 tablespoon Rice Vinegar

1 teaspoon Sesame Oil

0.5 teaspoon Avocado Oil

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PREPARATION

1
Rinse jasmine rice until water runs clear and cook according to package directions until fluffy.
2
Thinly slice the cucumber and toss in a small bowl with rice vinegar and toasted sesame oil for a quick pickle.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt.
4
Heat avocado oil in a non-stick skillet over medium-high heat.
5
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the seared salmon over the warm jasmine rice with the chilled cucumber salad on the side.