INGREDIENTS

• 1 pkg (250 g) GEOVITA Rice & Lentil Blend
• 1 2/3 cup (400 mL) sodium-reduced chicken or vegetable broth
• 3 cups (750 mL) sugar snap peas
• 1 small red pepper, sliced
• 1 tbsp (15 mL) olive oil
• 1/4 tsp (1 mL) each salt and pepper
• 4 boneless, skinless salmon fillets (about 4 oz/113 g each)
• 3 tbsp (45 mL) teriyaki sauce (plus extra for garnish)
• 2 cups (500 mL) shredded red cabbage
• 1 avocado, sliced
• Chopped green onion and toasted sesame seeds (optional)

DIRECTIONS

1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
2. Meanwhile, preheat oven to 425°F (220°C). Toss snap peas and red pepper with oil, salt and pepper; arrange on one side of a parchment paper-lined baking sheet. Glaze salmon with teriyaki sauce; arrange on the other side of sheet. Roast for 12 minutes or until fish flakes when tested with a knife. Separate fish into large flakes.
3. Divide grains between 4 serving bowls. Arrange an equal portion of salmon, snap pea-pepper mixture, cabbage and avocado over grains. Drizzle with additional teriyaki sauce to taste and garnish with green onion and sesame seeds (if using).

Tip: Replace red cabbage with pre-shredded coleslaw blend.