Mango Salmon Bowl – Lentils.org

Mango Salmon Bowl

  By lentilsorg  ,

October 28, 2020

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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.

  • Prep: 20 Minutes
  • Cook: 5 Minutes

  • 20 Minutes

    5 Minutes

    25 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories500
Sodium810 mg
Potassium1086 mg
Protein32 g
Cholesterol50 mg
Sugar16 g
Total Fat16 g
Saturated Fat3 g
Total Carbohydrates58 g
Dietary Fiber13 g