Leftovers from Brown Sugar-Glazed Salmon With Green Beans and Shallots:
3 1/2 cups cooked long-grain white rice
3 cups garlicky green beans, cut into 3/4-inch pieces
4 6-ounce pieces cooked salmon, broken into pieces
1 tablespoon canola oil
1 tablespoon chopped fresh ginger
1 red jalapeño or serrano pepper, sliced
1 small head napa cabbage, thinly sliced (about 6 cups)
1 1/2 cups frozen peas
3 tablespoons rice vinegar
cilantro leaves, for serving
Sat fat 2g
How to Make It
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.
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