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.
Brown Rice and Salmon Salad
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.