Anna Williams
Hands-On Time
20 Mins minutes
Total Time
20 Mins minutes
Yield
Serves 6

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add the vinegar and ¾ teaspoon salt to the skillet and toss to combine. Serve sprinkled with the cilantro.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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