Pan fried salmon poke bowl
395 cals, 26p, 9c, 26f (per meal)
2 medium (122g)
1 lbs (454g)
4 tbsp (60mL)
1 avocado(s) (201g)
1 cucumber (8-1/4") (301g)
2 tsp (10mL)
1 tbsp (15mL)
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.