Living in Manhattan amid so many fresh markets and being seafood lovers, we tend to eat fish a few times a week. And we don’t like wasting food. So when we have large salmon filets for dinner and can’t finish ’em, time for a Salmon Bowl at noon-ish the following day.
Similar to our other salad bowls, these Salmon Bowls are basic, easy and fun to recreate with whatever is in your fridge.
![salmonbowl](https://i0.wp.com/www.foodcharmers.com/wp-content/uploads/2016/10/SalmonBowl.jpg?resize=790%2C693)
For this particular bowl we just started by chopping and warming the leftover salmon filets in a pan. While that’s warming up, put some cooked kamut and a bed of kale at the bottom of a bowl. Place red cabbage, cucumber, avocado or any other veggies you like on top. Add salmon.
We topped with one of our go-to dressings, which is rice vinegar, sesame oil, sriracha, honey, sesame seeds, salt and pepper.