Ingredients
- 2 salmon fillets (6 oz each)
- 1/2 cup brown rice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 tablespoon honey
- 1/2 cup broccoli florets
- 1/4 cup carrots, julienned
- 1/4 cup edamame, shelled
- 1 green onion, thinly sliced
- 1/2 tablespoon sesame seeds
Sesame-Ginger Salmon Rice Bowls
Tender salmon fillets glazed with a savory sesame-ginger sauce, served over fluffy rice with colorful vegetables
2
10 minprep time
15 mincook time
Instructions
- Cook brown rice (1/2 cup) according to package directions. While rice is cooking, proceed with the following steps.
- In a small bowl, whisk together low-sodium soy sauce (2 tablespoons), sesame oil (1/2 tablespoon), minced fresh ginger (1/2 tablespoon), minced garlic (1 clove), and honey (1 tablespoon) to make the sesame-ginger glaze.
- Cut broccoli florets (1/2 cup) into bite-sized pieces and julienne carrots (1/4 cup).
- Thinly slice green onions (1) for garnish.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Place salmon fillets (2) on the baking sheet and brush generously with the sesame-ginger glaze.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
- While salmon is baking, heat sesame oil (1/2 tablespoon) in a large skillet or wok over medium-high heat.
- Add broccoli florets (1/2 cup) and julienned carrots (1/4 cup) to the skillet and stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Add shelled edamame (1/4 cup) to the skillet during the last 2 minutes of cooking.
- Divide cooked brown rice among two bowls. Top with baked sesame-ginger salmon and stir-fried vegetables.
- Garnish with sliced green onions (1) and sesame seeds (1/2 tablespoon).