Thai Crunch Bowl with Salmon

2 Reviews
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Photo: Hector Sanchez Styling: Lydia Purcell
Yield
Serves 1
By Sidney Fry, MS, RD
May 2016
RECIPE BY Cooking Light

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Thai crunch bowl must-haves such as thinly steamed edamame, shredded red cabbage, and broiled salmon top brown rice.

Ingredients

  • 2/3 cup cooked quinoa
  • 2 tablespoons matchstick-cut carrot
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons steamed edamame
  • 1/4 cup shredded red cabbage
  • 3 ounces broiled salmon
  • 1 teaspoon chopped dry-roasted peanuts
  • Sesame-Peanut Sauce:
  • 1 teaspoon creamy peanut butter
  • 1 teaspoon lower-sodium soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon dark sesame oil
  • 1/2 teaspoon fresh lime juice

Nutritional Information

  • Calories 397
  • Fat 15.3g
  • Satfat 1.9g
  • Monofat 4.3g
  • Polyfat 3.3g
  • Protein 31g
  • Carbohydrate 34g
  • Fiber 6g
  • Cholesterol 54mg
  • Iron 3mg
  • Sodium 302mg
  • Calcium 59mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

Step 1

Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.

Step 2

In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

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Ratings & Reviews

really good

roni
January 18, 2017
Definitely need to double the sauce! 

4 1/2 stars

daneanp
May 27, 2016
I made a couple of minor adjustments which turned this into a 5 star meal.  Hubby does not care for quinoa so I substituted steamed brown rice.  I marinated the salmon in teriyaki for about an hour and grilled it on our Traeger grill.  Doubled the sauce (pro-tip measure the oil first then the peanut butter and it slips right out of the spoon.  To the sauce I added some red pepper flakes and about 1/2 packet of Splenda (Thai sauces always have some sugar).  So delicious, very easy, very filling.  Beautiful too.  Will definitely make again often.