Got some leftover brown rice from last night’s dinner? Use it as the base for this Japanese-inspired salad with salmon, edamame, and a rice vinegar dressing. Hearty and satisfying, it makes a wonderful desk lunch or light dinner.
Yield: 2 servings
Active Time: 15 minutes
Total Time: 20 minutes
2 teaspoons coconut aminos or soy sauce
1/4 cup mirin
1 tablespoon rice vinegar
1 1/2 teaspoon grated ginger
2 cups cooked brown rice
1 tablespoon coconut oil
2 (6-ounce) pieces of salmon
2 small carrots, peeled and cut into matchsticks
1 Persian cucumber, cut into matchsticks
1 cup edamame, shelled
1 bunch scallions, thinly sliced
2 limes, sliced
Season the rice
Whisk together coconut aminos, mirin, rice wine vinegar, and grated ginger in a large bowl, then stir in brown rice. Set aside.
Cook the salmon
Heat coconut oil in a skillet over medium-high heat, place in salmon filets skin-side down, lower heat to medium-low, and cook 5 to 6 minutes. Flip the fish, and cook 3 minutes more.
Assemble the salad
Toss the carrots, cucumbers, edamame, and scallions with the seasoned brown rice. Flake the salmon on top and squeeze limes over the salad to serve.
Photo credit: Paul Delmont
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