Meal Details
1. Pan fried salmon poke bowl
590cal, 40p, 13c, 39f (per meal)
1 1/2 tbsp (23mL)
1 1/2 lbs (680g)
6 tbsp (90mL)
1 tbsp (15mL)
1 1/2 avocado(s) (302g)
3 medium (183g)
1 1/2 cucumber (8-1/4") (452g)
Recipe has been scaled from original by 1.5x. 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. Brussels sprout, apple & walnut side salad
380cal, 6p, 18c, 29f (per meal)
2 tbsp (30mL)
3/4 cup, chopped (84g)
1 1/2 tbsp (22g)
1/4 cup (68mL)
1 small (2-3/4" dia) (149g)
4 1/2 cup (396g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.