YOUR SOLIN GENERATED RECIPE
Pan-seared salmon served over a bed of nutty brown rice with crisp cucumbers and edamame, drizzled with a bright and zesty ginger-soy dressing.
INGREDIENTS
6 oz wild sockeye salmon
0.5 cup cooked brown rice
0.25 cup shelled edamame
0.5 cup sliced cucumber
2 medium radishes
1 sheet nori seaweed
1 tbsp rice vinegar
1 tbsp coconut aminos
0.5 tsp toasted sesame oil
0.5 tsp grated fresh ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the wild sockeye salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and flaky.
In a small bowl, whisk together the rice vinegar, coconut aminos, toasted sesame oil, and grated fresh ginger to create the dressing.
Place the cooked brown rice in a serving bowl as the base.
Top the rice with the seared salmon, sliced cucumber, thinly sliced radishes, and shelled edamame.
Tear the nori seaweed sheet into small strips and sprinkle them over the bowl.
Drizzle the prepared ginger-soy dressing over the entire bowl before serving.