Wasabi pea salmon rice bowls

Instructions

1. 01

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/2 cup plain Greek yogurt, 2 teaspoons prepared wasabi, 1 tablespoon rice vinegar into a smooth dressing or glaze.

2. 02

   Pat 4 salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 145°F and is just opaque; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and . Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 1 English cucumber, diced and 3 cups shredded red cabbage fresh at serving. Spoon over the sauce and finish Wasabi pea salmon rice bowls with 1/2 cup crushed wasabi peas.