Name: Hawaiian Salmon Poke Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 1 cup Riced cauliflower; 0.25 cup Shelled edamame; 0.5 cup English cucumber; 2 medium Red radishes; 1 stalk Green onion; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 tsp Grated fresh ginger; 1 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 1 sheet Nori seaweed

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

YOUR SOLIN GENERATED RECIPE

Hawaiian Salmon Poke Bowl

Fresh cubes of wild-caught salmon marinated in savory coconut aminos and ginger, served over a bed of riced cauliflower with crunchy cucumber and edamame.

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NUTRITION

Protein

46.7g

Fat

14.0g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1 cup Riced cauliflower

0.25 cup Shelled edamame

0.5 cup English cucumber

2 medium Red radishes

1 stalk Green onion

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Grated fresh ginger

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

1 sheet Nori seaweed

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PREPARATION

1
Cube the salmon into bite-sized pieces and place in a glass bowl.
2
Whisk coconut aminos, rice vinegar, grated ginger, and sea salt in a small jar to create the marinade.
3
Pour the marinade over the salmon and let it sit for 10 minutes in the refrigerator to infuse.
4
Steam the riced cauliflower for 3 minutes until tender but still holding its shape.
5
Slice the cucumber into half-moons and thinly shave the radishes into rounds.
6
Assemble the bowl by placing the steamed riced cauliflower at the base.
7
Top with the marinated salmon, shelled edamame, cucumber, radishes, and sliced green onions.
8
Garnish with crumbled nori seaweed and toasted sesame seeds before serving.