This is a terrific way to use up cabbage, creating something very good for both a hot meal and a cold set of leftovers.
Sweet Chili Salmon Bowl
Recipe here
- 1 T sesame oil
- 1 T garlic powder
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large carrots, sliced into thin strips
- 1/2 red cabbage, sliced thin
- 2 c cooked brown rice
- 1 c edamame, shelled
- 4 green onions, sliced
- 1/2 c fresh cilantro
- 1 lime
- 4 salmon fillets
- 2 T melted butter
- 2 T honey
- 1/2 t sea salt
- 1/2 T chili flakes
Preheat oven to 400F. In small bowl, combine melted butter, honey, salt and chili flakes. Line baking sheet with parchment paper and add salmon fillets (make sure they aren’t touching). Bake 12-minute minutes, or until salmon is cooked through and flakes easily.
Heat 1 T oil in large skillet over med-high heat. Add carrots, bell peppers, red cabbage and edamame. Season with sea salt, pepper, garlic powder and saute 6-8 minutes, until veggies are crisp-tender.
Divide rice equally between 4 plates. Top with veggie mixture. Add salmon fillets. Top with green onions, cilantro and a squeeze of lime.