Ingredients
-
3/4 cup
black
rice
, rinsed
-
3 tbsp
soy sauce
-
2 1/2 tbsp
rice
vinegar
-
2 tsp
sesame oil
-
3/4 tsp
granulated
sugar
-
2 tsp
finely grated
ginger
-
400 g
sashimi-grade
salmon
, cut into 1/2-in. cubes
-
3/4 cup
frozen shelled
edamame
-
1
avocado
, diced
-
1 medium
carrot
, grated
-
1 cup
shredded red
cabbage
-
3/4 cup
seaweed
salad mix
Instructions
- COMBINE rice and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce to a simmer. Cover and cook until tender, 25 min. Remove from heat and let stand 5 min. Fluff with a fork.
- STIR soy sauce, vinegar, sesame oil, sugar and ginger in a medium bowl. Reserve 3 tbsp. Add salmon to bowl and stir until coated. Refrigerate 20 min.
- MICROWAVE edamame with 1 tbsp water in a small bowl, 3 min.
- DIVIDE rice among bowls, then top with seaweed salad, avocado, carrot, cabbage, edamame and salmon. Drizzle with remaining dressing.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
- Calories
- 468,
- Protein
- 28 g,
- Carbohydrates
- 42 g,
- Fat
- 23 g,
- Fibre
- 6 g,
- Sodium
- 853 mg.
Kitchen Tip: Black rice (a.k.a. purple or forbidden rice) can be found in bulk food stores and some grocery stores.
Kitchen Tip: Poke (POKE-eh) is a traditional Hawaiian dish that has recently seen a spike in popularity.
