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Lentils.org

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Teriyaki Salmon & Lentil Bowl

Prep Time: 20 Minutes

Total time: 35 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ⅓ cup (75 mL) low-sodium teriyaki marinade

    2 tsp (10 mL) lime juice

    2 tsp (10 mL) fresh ginger, grated

    ⅓ cup (75 mL) canola oil

    3 Tbsp (45 mL) sesame oil

    4 cups (1 L) purple cabbage, shredded

    2 cups (500 mL) carrots, shredded

    3 cups (750 mL) baby bok choy, halved and steamed

    5 cups (1.25 L) brown rice, cooked

    5 cups (1.25 L) split red lentils, cooked

    20 oz (625 g) salmon, cut into chunks

    1 cup (250 mL) edamame

    3 cups (750 mL) cherry tomatoes, halved

    1 cup (250 mL) green onions, thinly sliced


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.

Nutritional Information

  • Serving Size: 1 3/4 cups (425 mL)
  • Per serving:
  • Calories 470
  • Total Fat 16 g
  • Saturated Fat 2 g
  • Cholesterol 25 mg
  • Carbohydrates 56 g
  • Dietary Fibre 12 g
  • Sugar 8 g
  • Protein 27 g
  • Sodium 430 mg
  • Potassium 1096 mg
  • Folate 235 mcg