Meal Details
1. Pan fried salmon poke bowl
656cal, 44p, 14c, 44f (per meal)
5 tsp (25mL)
1 2/3 lbs (756g)
6 2/3 tbsp (100mL)
1 tbsp (17mL)
1 2/3 avocado(s) (335g)
3 1/3 medium (203g)
1 2/3 cucumber (8-1/4") (502g)
Recipe has been scaled from original by 1.67x. 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.
