Salmon Ginger Rice Bowl

Sesame seeds sprinkled over this heart-healthy salmon from nutritionist Cynthia Sass's "Cinch!" cookbook will help you feel fuller, longer.

Photo by Lori T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon orange juice, freshly squeezed

  • 1

    tablespoon rice vinegar

  • 1/2

    teaspoon ginger, freshly grated

  • 2

    tablespoons scallions, chopped

  • Nonstick cooking spray

  • 1/2

    cup red pepper, sliced

  • 1/2

    cup carrots, chopped

  • 1/2

    cup red cabbage, shredded

  • 1/4

    cup celery, chopped

  • 1/2

    cup onions, chopped

  • 1/2

    cup cooked wild rice

  • 3

    ounces cooked wild salmon

  • 2

    tablespoons black sesame seeds

Directions

In a small bowl, whisk together orange juice, vinegar, ginger, and scallions; set aside. Spray a medium skillet with nonstick cooking spray and heat over medium heat. Add red pepper, carrots, cabbage, celery, and onions; add orange juice mixture and cook, stirring, until pepper slices are slightly tender. Remove from heat and set aside. Place rice in a bowl and top with vegetable mixture. Add salmon and garnish with sesame seeds. Serve.

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