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Brown Rice and Salmon Salad Recipe

April 26, 2016

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

Ingredients

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

Salmon brown rice salad

Instructions

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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Merce Muse

Thrive Market Food Editor

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