Glazed Salmon Brown Rice Bowl
Store-bought balsamic glaze
Uncooked farmed salmon fillet(s) with or without skin
20 oz, 4 (5-oz) fillets, skinned recommended
Cooked long grain brown rice
Shredded red cabbage
1 cup(s), sliced
1 large, cut into thin strips
- Preheat the oven to 425°F. Line a small sheet pan with foil and coat the foil with cooking spray. In a small bowl, stir together the balsamic glaze, Dijon, and garlic powder.
- Arrange the salmon on the prepared pan and sprinkle evenly with the salt and black pepper. Bake the salmon for 5 minutes. Remove the pan from the oven and brush the balsamic mixture liberally over the tops of the fillets. Return the pan to the oven and bake until the salmon flakes easily when tested with a fork, 4 to 5 minutes.
- Spoon ⅔ cup rice into each of 4 shallow bowls. Arrange ½ cup cabbage, ¼ cup radishes, and one-fourth of the bell pepper on each bowl. Flake each salmon fillet into large chunks and arrange 1 fillet on each bowl.
- Serving size: 1 bowl