The West Coast Bowl

Source:   |  Category: Entree, Ground Flaxseed

What better way to celebrate the west coast than to feature salmon. Served with wild rice, baby bok choy, carrots, purple cabbage this Asian-influenced bowl will have your heart saying thank you. Recipe by Zannat Reza from Thrive 360


  • 2 cups (500 mL) sliced purple cabbage
  • 2 cups (500 mL) steamed or blanched bok choy
  • 2 cups (500 mL) carrot ribbons (or thinly sliced)
  • 2 cups (500 mL) cooked wild rice or quinoa
  • 4 cooked salmon filets (each about the size of your palm) or substitute canned salmon (1/2 can per bowl)
  • Dressing:
  • 1/4 cup (60 mL) low sodium soy sauce
  • 3 Tbsp (45 mL) lime juice
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) ground flaxseed
  • 2 Tbsp (30 mL) green onion, finely chopped
  • 2 Tbsp (30 mL) ginger, minced
  • 1 Tbsp (15 mL) garlic, minced
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) brown sugar
  • 1 tsp (5 mL) sesame oil
  • Pinch of pepper flakes (optional)
 2 cups sliced purple cabbage2 cups steamed or blanched bok choy2 cups carrot ribbons (or thinly sliced)2 cups cooked wild rice or quinoa4 cooked salmon filets (each about the size of your palm) or substitute canned salmon (1/2 can per bowl)Dressing:1/4 cup low sodium soy sauce3 Tbsp lime juice2 Tbsp canola oil2 Tbsp ground flaxseed2 Tbsp green onion, finely chopped2 Tbsp ginger, minced1 Tbsp garlic, minced1 Tbsp rice vinegar1 Tbsp brown sugar1 tsp sesame oilPinch of pepper flakes (optional)


  1. Prep vegetables as needed.
  2. Combine dressing ingredients in a bowl.
  3. To assemble bowl
  4. Divide ingredients equally among four bowls.
  5. Drizzle on maple mustard dressing.

Yield: 4 bowls

Serving Size:  One Power Bowl

Nutritional Analysis

Total Fat5 g
Cholesterol220 mg
Carbohydrates35 g
Fiber6 g
Sugars10 g
Protein86 g
Sodium900 mg
Potassium2649 mg

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