Leftovers from Brown Sugar-Glazed Salmon With Green Beans and Shallots:
cooked long-grain white rice
garlicky green beans, cut into 3/4-inch pieces
6-ounce pieces cooked salmon, broken into pieces
chopped fresh ginger
red jalapeño or serrano pepper, sliced
small head napa cabbage, thinly sliced (about 6 cups)
cilantro leaves, for serving
- Heat the oil in a large nonstick skillet over medium-high heat. Add the rice, ginger, and jalapeño and cook, tossing frequently, until the jalapeño has softened, 2 to 3 minutes. Add the cabbage and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
- Add the green beans and peas to the skillet and cook, tossing occasionally, until warmed through, 3 to 4 minutes. Add the salmon and cook, tossing gently, until warmed through, 1 to 2 minutes more.
- Add the vinegar and ¾ teaspoon salt to the skillet and toss to combine. Serve sprinkled with the cilantro.