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Salmon-Ginger Rice Bowl

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. Also Try: California Sunshine Salad, Mediterranean Broccoli Couscous Platter, Pineapple-Red Quinoa Parfait

The Martha Stewart Show, January 2011 http://www.marthastewart.com/132738/salmon-ginger-rice-bowl
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  • Yield Serves 1

Ingredients

    • 1 tablespoon freshly squeezed orange juice
    • 1 tablespoon rice vinegar
    • 1/2 teaspoon freshly grated ginger
    • 2 tablespoons chopped scallions
    • Nonstick cooking spray
    • 1/2 cup sliced red pepper
    • 1/2 cup chopped carrots
    • 1/2 cup shredded red cabbage
    • 1/4 cup chopped celery
    • 1/2 cup chopped onions
    • 1/2 cup cooked wild rice
    • 3 ounces cooked wild salmon
    • 2 tablespoons black sesame seeds

Directions

  1. In a small bowl, whisk together orange juice, vinegar, ginger, and scallions; set aside.
  2. 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.
  3. Place rice in a bowl and top with vegetable mixture. Add salmon and garnish with sesame seeds. Serve.

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