Name: Teriyaki Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz salmon fillet; 0.25 cup cooked brown rice; 1 cup broccoli florets; 1 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 1 stalk green onion; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Salmon Rice Bowl

Pan-seared salmon glazed in a zesty ginger-tamari sauce, served over nutty brown rice with vibrant steamed broccoli for a savory crunch.

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NUTRITION

Protein

43.2g

Fat

29.4g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

0.25 cup cooked brown rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice.
2
In a small bowl, whisk together the tamari, honey, grated ginger, and minced garlic to create the teriyaki glaze.
3
Season the salmon fillet with sea salt and black pepper.
4
Heat the sesame oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crispy.
6
Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 2 minutes while the salmon finishes cooking.
7
While the salmon cooks, steam the broccoli florets until they are tender and bright green.
8
Place the cooked brown rice in a bowl, top with the steamed broccoli and the glazed salmon, then garnish with sliced green onions and sesame seeds.