The West Coast Bowl

 Source: The West Coast Bowl, Zannat Reza

Source: The West Coast Bowl, Zannat Reza

What better way to celebrate the west coast than to feature salmon. Served with wild rice, baby bok choy, carrots, purple cabbage this Asian-influenced bowl will have your heart saying thank you. Recipe by Zannat Reza from Thrive 360 http://www.thrive360.buzz/

Ingredients

  • 2 cups (500 mL) sliced purple cabbage
  • 2 cups (500 mL) steamed or blanched bok choy
  • 2 cups (500 mL) carrot ribbons (or thinly sliced)
  • 2 cups (500 mL) cooked wild rice or quinoa
  • 4 cooked salmon fillets (each about the size of your palm) or substitute canned salmon (1/2 can per bowl)

Dressing:

  • 1/4 cup (60 mL) low sodium soy sauce
  • 3 Tbsp (45 mL) lime juice
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) ground flaxseed
  • 2 Tbsp (30 mL) green onion, finely chopped
  • 2 Tbsp (30 mL) ginger, minced
  • 1 Tbsp (15 mL) garlic, minced
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) brown sugar
  • 1 tsp (5 mL) sesame oil
  • Pinch of pepper flakes (optional)

Instructions

  1. Prepare vegetables as needed.
  2. Combine dressing ingredients in a bowl.
  3. To assemble bowls, divide ingredients equally among four bowls.
  4. Drizzle on maple mustard dressing.
 

Nutritional Analysis

 
 

YIELD: 4 Bowls.

SERVING SIZE: 1 bowl.

Per Serving
Calories 810
Total Fat 35 g
Saturated Fat 5 g
Cholesterol 220 mg
Carbohydrates 35 g
Fiber 6 g
Sugars 10 g
Protein 86 g
Sodium 900 mg
Potassium 2649 mg