Name: Thai Crunch Bowl with Salmon
Ingredients: ⅔ cup cooked quinoa; 2 tablespoons matchstick-cut carrot; 2 tablespoons chopped red bell pepper; 2 tablespoons steamed edamame; ¼ 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; ½ teaspoon rice vinegar; ½ teaspoon dark sesame oil; ½ teaspoon fresh lime juice

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.

Thai Crunch Bowl with Salmon

quinoa

matchstick-cut carrot

red bell pepper

edamame

red cabbage

broiled salmon

peanuts

Sesame-Peanut Sauce:

peanut butter

lower-sodium soy sauce

rice vinegar

sesame oil

lime juice

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


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


I used a bag of broccoli slaw (which included carrots and red cabbage).  I marinated the salmon with gochugang, a little soy sauce and a little rice vinegar.  Absolutely delicious.  Will definitely make again!

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.

Thai Crunch Bowl with Salmon

Servings: 1

Cost: $41.34 /serving

Author : Sidney Fry, MS, RD

Ingredients

Instructions

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