INGREDIENTS
1 cup
u.s.-grown jasmine rice
2 Tbsps
olive oil
24 ozs
skin-on salmon fillets
1 serving
salt and pepper
2 cups
cabbage
3 Tbsps
green onion
1 Tbsp
lime juice
1/3 cup
roasted peanuts
1/4 cup
creamy peanut butter
2 Tbsps
lower-sodium soy sauce
2 Tbsps
thai chili sauce )
1 1/2 Tbsps
rice vinegar
1 Tbsp
sesame oil
1
garlic clove
1 tsp
ginger )