The West Coast Bowl

Zannat Reza ©2014

What better way to celebrate the west coast than to feature salmon. Served with wild rice, baby bok choy, carrots, purple cabbage this Asian-influenced bowl will have your heart saying thank you. Recipe by Zannat Reza from Thrive 360 http://www.thrive360.buzz/

Ingredients:

•  
• 2 cups (500 mL) sliced purple cabbage
• 2 cups (500 mL) steamed or blanched bok choy
• 2 cups (500 mL) carrot ribbons (or thinly sliced)
• 2 cups (500 mL) cooked wild rice or quinoa
• 4 cooked salmon filets (each about the size of your palm) or substitute canned salmon (1/2 can per bowl)
• Dressing:
• 1/4 cup (60 mL) low sodium soy sauce
• 3 Tbsp (45 mL) lime juice
• 2 Tbsp (30 mL) canola oil
• 2 Tbsp (30 mL) ground flaxseed
• 2 Tbsp (30 mL) green onion, finely chopped
• 2 Tbsp (30 mL) ginger, minced
• 1 Tbsp (15 mL) garlic, minced
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) brown sugar
• 1 tsp (5 mL) sesame oil
• Pinch of pepper flakes (optional)

Instructions:

1. Prep vegetables as needed.
2. Combine dressing ingredients in a bowl.
3. To assemble bowl
4. Divide ingredients equally among four bowls.
5. Drizzle on maple mustard dressing.

Yield: 4 bowls

Serving Size:  One Power Bowl