Mango Salmon Bowl
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Lentils.org

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Mango Salmon Bowl

Prep Time: 20 Minutes

Total Time: 25 Minutes

Servings: 10

A base of lentils and wild rice is topped with shredded cabbage and carrots, cucumbers, soy-glazed salmon, pickled ginger, mango cubes, and toasted peanuts.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • ½ cup (125 mL) low-sodium soy sauce
  • ½ cup (125 mL) rice wine vinegar
  • ½ cup (125 mL) lime juice
  • 1 Tbsp (15 mL) brown sugar
  • ¼ cup (60 mL) garlic, minced
  • 1 Tbsp (15 mL) sriracha
  • 20 oz (567 g) salmon, cut into 2 oz strips and steamed
  • 5 cups (1.25 L) wild rice, cooked
  • 5 cups (1.25 L) whole red lentils, cooked
  • 4 cups (1 L) green cabbage, shredded
  • 2 cups (500 mL) carrots, shredded
  • 3 cups (750 mL) cucumbers, thinly sliced
  • 1 cup (250 mL) pickled ginger
  • 3 cups (750 mL) ripe mango, diced
  • 1 cup (250 mL) toasted peanuts, crushed

Directions

  1. In a small bowl, mix soy, vinegar, lime juice, brown sugar, garlic, and sriracha. This will be used for both the fish and final dressing.
  2. As the fish comes out warm from the steamer, brush each piece with the dressing.
  3. To plate this dish, prepare a base of wild rice and lentils divided equally between 10 shallow bowls. Arrange cabbage, carrots, and cucumbers equally among the bowls.
  4. Finish each bowl with a piece of dressed salmon, ginger, mango, and peanuts. Serve with a side of additional dressing.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 500
  • Total Fat 16 g
  • Saturated Fat 3 g
  • Cholesterol 50 mg
  • Carbohydrates 58 g
  • Dietary Fibre 13 g
  • Sugar 16 g
  • Protein 32 g
  • Sodium 810 mg
  • Potassium 1086 mg
  • Folate 271 mcg

Tags

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