Name: Salmon and Rice Breakfast Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned wild-caught pink salmon; 0.33 cup Cooked brown rice; 1 large Egg; 0.5 cup Cucumber; 1 tsp Coconut aminos; 0.5 tsp Rice vinegar; 0.5 tsp Toasted sesame oil; 1 tbsp Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Furikake seasoning

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

YOUR SOLIN GENERATED RECIPE

Salmon and Rice Breakfast Bowl

Soft-boiled egg served over flaked wild-caught salmon and warm brown rice with crisp cucumbers for a savory morning start.

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NUTRITION

Protein

48.0g

Fat

18.0g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned wild-caught pink salmon

0.33 cup Cooked brown rice

1 large Egg

0.5 cup Cucumber

1 tsp Coconut aminos

0.5 tsp Rice vinegar

0.5 tsp Toasted sesame oil

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Furikake seasoning

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes before transferring to an ice bath.
2
Drain the canned salmon and place it in a small bowl, flaking it gently with a fork to maintain some texture.
3
Whisk together the coconut aminos, rice vinegar, toasted sesame oil, sea salt, and black pepper, then fold into the salmon.
4
Warm the pre-cooked brown rice in a shallow bowl and layer the seasoned salmon mixture over the top.
5
Peel and halve the soft-boiled egg, then nestle it onto the rice along with the fresh cucumber slices.
6
Garnish the bowl with chopped green onions and a sprinkle of furikake seasoning for a savory crunch.