Salmon Rice Bowl
A totally terrific and tasty rice bowl to tantalize your taste buds is on tap to top off the workweek. (That is as far as I’ll go with the alliteration assault.)
Use leftover rice, salmon and broccoli to make this quick meal to satisfy your hunger. It’s dressed with a delicious cilantro/lime dressing.
Grocery List: Salmon Rice Bowl
Salmon Rice Bowl
Produce
8 leaves red or green leaf lettuce
1 cucumber
Napa Cabbage
Fresh cilantro (if needed)
3/4 C. chopped broccoli
8 cherry tomatoes
Canned/Dried Foods
good olive oil (if needed)
balsamic vinegar (if needed)
Frozen Foods
Meat/Fish/ Poultry
6-8 oz. leftover cooked salmon (from fridge at home)
Chilled Foods/Dairy
leftover Teriyaki sauce (from fridge at home)
leftover cooked rice (in fridge at home)
leftover teriyaki sauce (in fridge at home)
Nutritional Value: Salmon Rice Bowl
Salmon Rice Bowl
Nutritional Analysis
Per Serving
Calories: 580
Protein: 26 g
Carbohydrates: 36 g
Total Fat: 28 g
(Saturated Fat:) 3 g
Dietary Fiber: 7 g
Cholesterol: 45 mg
Sodium: 240 mg
% calories from fat: 38.4 %
Serving Size:
14 oz. salad with 3 oz. fish, 1/4 C. cooked rice and 1 oz. (3 T) Dressing
