Mango Salmon Bowl

Name: Mango Salmon Bowl
Ingredients: ½ cup (125 mL) low-sodium soy sauce; ½ cup (125 mL) rice wine vinegar; ½ cup (125 mL) lime juice; 1 Tbsp (15 mL) brown sugar; ¼ cup (60 mL) garlic, minced; 1 Tbsp (15 mL) sriracha; 20 oz (567 g) salmon, cut into 2 oz strips and steamed; 5 cups (1.25 L) wild rice, cooked; 5 cups (1.25 L) whole red lentils, cooked; 4 cups (1 L) green cabbage, shredded; 2 cups (500 mL) carrots, shredded; 3 cups (750 mL) cucumbers, thinly sliced; 1 cup (250 mL) pickled ginger; 3 cups (750 mL) ripe mango, diced; 1 cup (250 mL) toasted peanuts, crushed

www.lentils.org

A base of lentils and wild rice is topped with shredded cabbage and carrots, cucumbers, soy-glazed salmon, pickled ginger, mango cubes, and toasted peanuts.

Keywords

bowls
whole red
foodservice
english
summer

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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