Salmon Rice Bowl

It’s Friday! Here’s a super quick supper utilizing the savory salmon saved from Monday and leftover rice from Tuesday. Add crisp fresh lettuce, cucumber, cabbage, and tomato to the mix and dress it with homemade Asian dressing.

Give those leftovers a makeover and call it a Salmon Rice Bowl. Your diners will call it satisfying and delicious.

Grocery List: Salmon Rice Bowl
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Salmon Rice Bowl

Produce

red or green leaf lettuce (if needed)

Napa cabbage (if needed)

Fresh basil or cilantro leaves (if needed)

1 cucumber (if needed)

cherry tomatoes (if needed)

2 large black or purple plums

1 piece ginger root

Canned/Dried Foods

low sodium veggie broth (if needed)

sesame oil (if needed)

low sodium soy sauce (if needed)

balsamic vinegar (if needed)

rice wine vinegar (if needed)

Dijon mustard (if needed)

Asian garlic pepper sauce (if needed)

Frozen Foods

frozen peas (if needed)

Meat/Fish/Poultry

Chilled Foods/Dairy

1 C. leftover cooked rice (fridge at home)

6-8 oz. leftover cooked salmon (fridge at home)

Nutritional Value: Salmon Rice Bowl

Salmon Rice Bowl

Nutritional Analysis

Per Serving

Calories: 590

Protein: 41 g

Carbohydrates: 77 g

Total Fat: 13 g

(Saturated Fat:) 2 g

Dietary Fiber: 14 g

Cholesterol: 60 mg

Sodium: 770 mg

% calories from fat: 20.8 %

Serving Size:

Rice bowl with 4 oz. rice and 3.5 oz. baked salmon with 3 C. salad mixture and 2.7 oz. homemade Asian dressing. Serve 1 large purple plum per serving as a finish.