Cooking time: 8 minutes
Servings: 4
Ingredients
- 1/4 cup plus 1 tablespoon canola oil, divided
- 1 pound of skinless salmon fillets
- 2 teaspoons seasoned rice vinegar
- 1/2 teaspoon of sesame oil
- 1/2 teaspoon of salt
- 1 cup warm cooked brown rice
- 2 tablespoons of black sesame
- 1 tablespoon of sodium-reduced soy sauce
- 8 cups pre-washed mixed vegetables (including baby spinach)
- 1 small pitted avocado, cut into 1/2-inch cubes (optional)
- Juice of 1 orange
- 4 sheets of seaweed, cut with scissors into 1/2-inch squares
Directions
- Heat 1 tbsp rapeseed oil in a saute pan over medium heat. Add the salmon and cook for 4 minutes. Turn the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently slice into 1-inch pieces.
- In a jar or small bowl, mix the remaining 1/4 cup canola oil with the vinegar, sesame oil, and salt. Cover and shake the jar to combine the salad dressing or mix.
- In a big bowl, mix the cooked rice, sesame seeds, and soy sauce. Add a combination of greens, avocado and salmon.
- Drizzle with salad dressing and squeeze orange juice and sprinkle with pieces of seaweed.
Recipe courtesy of What’s Cooking? USDA mixing bowl.
Nutrition Facts
4 servings
Amount per serving
Calories
545
%DV* | |
Total fat content 36g | |
Saturated fat 4g | |
Trance Fat | |
cholesterol 61 mg | |
Sodium 403 mg | |
Total carbohydrates 25g | |
Dietary fiber 8g | |
Sugars 5g | |
Added sugars 0g | |
Protein 32g | |
Vitamin D 13 mcg | |
Calcium 133 mg | |
Iron 4 mg | |
Potassium 1072 mg |
*Each day percentages are included where available. They’re based on 2 thousand
calorie weight loss program. Your each day value could also be higher or lower depending in your caloric needs.