Firecracker Salmon Bowls

dishingouthealth.com

Rachelle Roa

1 cup dry Jasmine rice

Salt and pepper to taste

2 heaping cups finely shredded cabbage (red, green, napa, or savoy cabbage)

3 Tbsp. thinly sliced green onion plus more for garnish

1 Tbsp. seasoned rice vinegar

1 tsp. toasted sesame seeds

2 Tbsp. extra-virgin olive oil

4 (6-oz.) skin-on salmon fillets

⅓ cup roasted peanuts, roughly chopped (dry roasted or honey roasted)

subheading: Firecracker Peanut Sauce:

¼ cup creamy peanut butter

2 Tbsp. lower-sodium soy sauce

2 Tbsp. Thai sweet red chili sauce (I use Thai Kitchen brand)

1 ½ Tbsp. rice vinegar

1 Tbsp. sesame oil (not toasted)

1 garlic clove, minced

1 tsp. freshly grated ginger (sub ½ tsp. ground ginger)

Optional for spice: ½ tsp. sriracha or chili oil

Directions at dishingouthealth.com

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