Meal Details
1. Pan fried salmon poke bowl
197cal, 13p, 4c, 13f (per meal)
1/2 tbsp (8mL)
1/2 lbs (227g)
2 tbsp (30mL)
1 tsp (5mL)
1/2 avocado(s) (101g)
1 medium (61g)
1/2 cucumber (8-1/4") (151g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat.
2
Season salmon with salt and pepper to taste.
3
Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the salmon over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Remove from heat and cut into bite-sized pieces. Set aside.
4
Assemble bowl by arranging avocado, cucumber, carrots, and salmon and drizzling lime juice and teriyaki sauce on top. Serve.
2. Simple salad with tomatoes and carrots
49cal, 2p, 4c, 2f (per meal)
1 1/2 tbsp (23mL)
1/2 medium (31g)
1 hearts (500g)
1 medium whole (2-3/5" dia) (123g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.