Name: Sesame-Ginger Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.25 cup Cooked brown rice; 1 cup Baby bok choy; 0.5 cup Sliced cucumber; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Grated fresh ginger; 1 tsp Minced garlic; 0.5 tsp Sesame seeds; 1 pinch Sea salt; 1 pinch Black pepper

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

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Salmon Rice Bowl

Pan-seared salmon glazed in a zesty ginger-tamari sauce, served over a bed of nutty brown rice and fresh baby bok choy.

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NUTRITION

Protein

45.3g

Fat

27.9g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.25 cup Cooked brown rice

1 cup Baby bok choy

0.5 cup Sliced cucumber

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Grated fresh ginger

1 tsp Minced garlic

0.5 tsp Sesame seeds

1 pinch Sea salt

1 pinch Black pepper

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PREPARATION

1
Season the salmon fillet on both sides with sea salt and black pepper.
2
In a small bowl, whisk together the tamari, grated ginger, and minced garlic to create the glaze.
3
Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
5
Flip the salmon and pour the tamari mixture into the pan, allowing it to bubble and thicken for 3 minutes while spooning it over the fish.
6
While the salmon finishes, lightly steam the baby bok choy until the leaves are bright green and the stems are tender-crisp.
7
Place the cooked brown rice in a shallow bowl and top with the steamed bok choy and sliced cucumber.
8
Set the glazed salmon on top of the rice, drizzle with any remaining pan sauce, and garnish with sesame seeds.