I’m not a huge fan of the taste of salmon, but I really like it in this recipe.  So if you are like me, this recipe is a great way to get more salmon in your diet.

Ingredients

8 ounces rice  or gluten free noodles (or zucchini noodles for a low carb option)

1 cucumber, peeled and cut into thin strips

1 yellow pepper, cut into thin strips

Shredded cabbage

Shredded carrots

4 ounces salmon, baked

Dressing:

3-4 tablespoons of teriyaki sauce

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons sesame seeds, for garnish

 

Instructions:

Cook rice noodles according to package directions. Slice cucumber and yellow pepper. Shred carrots and cabbage or to save time buy store bought.

Whisk together the teriyaki sauce, rice vinegar and sesame oil. When the noodles are finished, rinse them with cold water and toss with the dressing.

In a large bowl, combine noodles with the vegetables and salmon.

Garnish with sesame seeds and serve warm or chilled.

 

* From the Anti-inflammation Diet and Recipe Book by Jessica Black, ND

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.