SALMON RICE BOWL

When I cook salmon fillets there are usually leftovers.  An easy recipe to make with the leftover salmon is to saute vegetables, add the salmon and place on top of an individual bowl of rice.  The vegetables can vary depending on what you have in the fridge.

INGREDIENTS:


cooked rice
1 tbsp olive oil
1 tsp minced ginger
1 stalk of celery, chopped
4 mushrooms, chopped
wedge of cabbage, shredded
1/2 zucchini, chopped
1 cup of snow peas
2 tsp soy sauce
2 tsp sesame oil
sweet chili sauce (to taste)

DIRECTIONS:
In a large frying pan, heat the olive oil,  add the ginger, celery and mushrooms and saute on medium heat for about 3 to 4 minutes.  Add the rest of the vegetables and continue to saute until the vegetables are softened.  If the vegetables are sticking to the pan while cooking, add a little bit of water.  Then add the soy sauce, sesame oil and sweet chili sauce.

Into individual bowls, place about 1/2 to 1 cup of rice, add the saute vegetables followed by the salmon.  You will probably need to add about 2 ozs or more of salmon according to appetite.  You can also add some more sweet chili sauce or soy sauce if required to the bowl.