Salmon Rice Bowl with Corn Salsa
If you don’t have homemade salsa in the fridge you can use some commercially made tomato salsa. However, it only takes a few minutes to make a batch of Low-sodium Tomato Salsa. Add some seared corn to it and you have homemade corn salsa.
Grocery List Salmon Rice Bowl
Salmon Rice Bowl with Corn Salsa
Produce
red or green leaf lettuce (if needed)
fresh cilantro (if needed)
cucumber (if needed)
Napa cabbage (if needed)
8 cherry tomatoes (if needed)
Canned/Dried Foods
balsamic vinegar (if needed)
good, extra-virgin olive oil (if needed)
canola oil (if needed)
Frozen Foods
frozen corn (if needed)
Meat/Fish/Poultry
Chilled Foods/Dairy
leftover cooked broccoli (fridge at home)
leftover cooked rice (fridge at home)
6-8 oz. leftover, baked salmon (fridge at home)
fresh tomato salsa (if needed)
Nutritional Value Salmon Rice Bowl
Nutritional Analysis
Salmon Rice Bowl with Corn Salsa
Per Serving
Calories: 500
Protein: 31 g
Carbohydrates: 70 g
Total Fat: 11 g
Saturated Fat: 2 g
Dietary Fiber: 10 g
Cholesterol: 45 mg
Sodium: 310 mg
% calories from fat: 20 %
Serving Size:
1 large rice bowl with corn salsa. ½ of the recipe. (25 oz. per diner)
