INGREDIENTS
1/2 cup
brown rice, uncooked*
6
x 5-6 oz salmon fillets (we like with crispy skin)
5 tbsp
soy sauce (I used Bragg's Liquid Aminos)
3 tbsp
rice vinegar
1
small garlic clove, crushed
3
large zucchini
3 cups
snap peas
1 tbsp
+ 1 tsp sesame oil
2 tbsp
water
2 handfuls
baby spinach
1/2 tbsp
sesame seeds
3
green onion sprigs, chopped