Meal Details
1. Pan fried salmon poke bowl
525cal, 35p, 12c, 35f (per meal)
4 tsp (20mL)
1 1/3 lbs (605g)
1/3 cup (80mL)
2 2/3 tsp (13mL)
1 1/3 avocado(s) (268g)
2 2/3 medium (163g)
1 1/3 cucumber (8-1/4") (401g)
Recipe has been scaled from original by 1.33x. 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. Greek salad
146cal, 2p, 6c, 12f (per meal)
1/2 cup (70g)
3 tbsp (45mL)
1 tbsp (15mL)
1 tsp (4g)
2 small whole (2-2/5" dia) (182g)
1 cucumber (8-1/4") (301g)
1 small (70g)
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.