Teriyaki Salmon & Lentil Bowl – Lentils.org

Teriyaki Salmon & Lentil Bowl

  By lentilsorg  , ,

May 14, 2019

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This dish may almost be too pretty to eat, but we promise it's just as delicious as it is delightful to look at!

  • Prep: 20 Minutes
  • Cook: 15 Minutes

  • 20 Minutes

    15 Minutes

    35 Minutes

  • Yields: 10
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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.

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 OR whole 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

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Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Calories470
Sodium430 mg
Potassium1096 mg
Protein27 g
Cholesterol25 mg
Sugar8 g
Total Fat16 g
Saturated Fat2 g
Total Carbohydrates56 g
Dietary Fiber12 g