Meal Details
1. Pan fried salmon poke bowl
918cal, 61p, 20c, 61f (per meal)
2 1/3 tbsp (35mL)
2 1/3 lbs (1058g)
9 1/3 tbsp (140mL)
1 1/2 tbsp (23mL)
2 1/3 avocado(s) (469g)
4 2/3 medium (285g)
2 1/3 cucumber (8-1/4") (702g)
Recipe has been scaled from original by 2.33x. 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.
