BOUNTY OF THE SEA

UP YOUR INTAKE OF HEART-HEALTHY SEAFOOD WHEN YOU ENJOY THESE BOWLS BRIMMING WITH FISH AND SHELLFISH, FRESH VEGGIES, AND WHOLE GRAINS.

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Thai Crunch Bowl with Salmon
HANDS-ON 15 MIN.
TOTAL 15 MIN.

Serve steamed edamame, shredded red cabbage, and chopped peanuts on top of quinoa and salmon, and drizzle with a Thai-style peanut butter dressing. To keep prep time to a minimum, use a package of precooked microwavable quinoa.

1. Top cooked quinoa with cabbage, carrot, red bell pepper, edamame, and salmon. Sprinkle with peanuts.

2. In a small bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, and lime juice. Drizzle over bowl.

SERVES 1 (serving size: 1 bowl) CALORIES 397; FAT 15g (sat 2g, unsat 10g); PROTEIN 31g; CARB 34g; FIBER 6g; SUGARS 4g (added sugars Og); SODIUM 305mg; CALC 6% DV; POTASSIUM 18% DV

Teriyaki Salmon Rice Bowls
HANDS-ON 15 MIN.
TOTAL 15 MIN.

Stir in mushrooms, shredded carrots, or any veggies you have on hand for even more color and crunch.

1. Heat 1/2 teaspoons oil in a medium skillet over medium-high, swirling to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Remove bell pepper from pan; set aside.

2. Add remaining 1 tablespoon oil to pan. Sprinkle salmon evenly with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook salmon 3 minutes.

3. Prepare rice according to package directions.

4. Spoon rice into bowls. Top with bell pepper and salmon; drizzle remaining 2 tablespoons teriyaki sauce evenly over bowls. Sprinkle evenly with scallions.