Teriyaki Salmon & Lentil Bowl

Directions

1. In a blender, combine marinade, lime juice, and ginger and process at a low speed.
2. Slowly begin adding canola oil until fully incorporated, then add sesame oil.
3. In a large wok or rondeau over high heat, add cabbage, carrots, bok choy, rice, lentils, and half of the teriyaki sauce. Toss very well and quickly to heat through, careful not to puree the lentils.
4. In another pan, sear and cook through the salmon. Glaze in the pan with the remaining sauce.
5. Divide the grain, lentil, and vegetable blend equally between serving bowls. Top each bowl with 2 oz (60 g) of salmon and equal portions of edamame, tomatoes, and green onions.