Garden Japanese Chili with Salmon A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Garden Japanese Chili with Salmon

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Author: Colin Vareene Cooking Method: Baked Cuisine: Japanese Courses: Dinner Recipe Keys: A Anti-Inflammatory C CIF Approved H Healthy Fats M Mediterranean Pattern W Whole Grain

Prep Time 12 mins Cook Time 20 mins Total Time 32 mins Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 15 Calories: 520 Best Season: All Seasons Dietary:

D Dairy-Free P Pescatarian

Description

A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 pound salmon fillets
• 1 cup brown rice
• 1 cup cabbage
• 1 cup broccoli
• 1 cup bok choy
• miso
• ginger
• nori
• ¹⁄₄ cup walnuts
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: garden japanese chili with salmon, japanese, dinner, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup cabbage, 1 cup broccoli

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