YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Spinach Rice Bowl
Savory smoked salmon and tuna folded into fluffy egg whites and wilted spinach over a light base of white rice. This bowl offers a delicate smoky aroma and a tender, flaky texture.
INGREDIENTS
3 oz Smoked salmon
3 oz Canned tuna
4 large Egg whites
1 cup Fresh spinach
0.13 cup Cooked white rice
1 tsp Tamari soy sauce
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place a non-stick skillet over medium heat and add the fresh spinach with a tablespoon of water, sautéing until just wilted.
Push the spinach to the outer edges of the pan and pour the egg whites into the center, stirring gently until they begin to set.
Add the cooked white rice to the pan, folding it into the egg whites and spinach until well combined and heated through.
Gently flake the canned tuna into the skillet, then add the smoked salmon, tossing lightly just until warmed through.
Sprinkle the garlic powder, sea salt, and black pepper over the mixture and stir once more to incorporate.
Transfer the mixture to a serving bowl and drizzle with tamari soy sauce for a savory finish.