Ginger Scallion Salmon Bowls

Nutritional Highlights

Cabbage is a great source of Vitamin K and Vitamin C Salmon is a great source of heart-healthy omega-3 fatty acids

Servings: 4

Heat oil in a medium skillet and sauté the mushrooms until golden brown, about 8-10 minutes. Set aside to cool.
In a large bowl, combine the sautéed mushrooms, shredded cabbage, and yellow and red bell pepper.
In a small bowl, whisk together sauce ingredients.
Add half of this sauce to the cabbage mixture and toss to combine.
Fill 4 bowls equally with the cabbage mixture, rice, and cucumber. Top with cooked salmon and drizzle with remaining sauce.

2 Tbsp extra virgin olive oil

6 oz sliced shiitake mushrooms

2 (8 oz) bags shredded cabbage (8-10 cups)

1 sliced yellow bell pepper

1 sliced red bell pepper

1 lb cooked wild salmon

1 sliced english cucumber

2 cups cooked brown rice

1 bunch thinly sliced scallions

1 3-in piece peeled and minced fresh ginger

4 cloves minced garlic

4 tsp toasted sesame oil

1/2 c soy sauce

1/4 c rice vinegar

1/3 c canola oil

1 tsp red pepper flakes