But don’t worry, you don’t have to be a chef to master this dish. All you need is 10 minutes (with pre-cooked rice), fresh vegetables, and a nice piece of wild-caught Alaskan or king salmon. This dish can be served hot or cold, making it a great weeknight dinner or a perfect lunch to pack for the office. It’s also a great go-to date recipe. It’s quick, delicious, and really simple to make. Just double the ingredients below and have some fun cooking together!

INGREDIENTS 

• ¾ cup cooked short grain (sushi) brown rice (¼ cup dry)

• 4 oz wild-caught alaskan or king salmon

  For the marinade

• 1 clove garlic, minced

• 1 tsp ginger, minced

• 1 Tbsp soy sauce, reduced-sodium

• 2 tsp lemon juice

• ½ tsp toasted sesame oil

  For the slaw

• 2 cups of vegetables (I used the vegetables listed below, but green cabbage and brussels sprouts are also great options)

  • ¼ cup carrot, thinly sliced

  • ¼ cup red bell pepper, thinly sliced

  • ¼ cup english or persian cucumber, thinly sliced

  • 1 Tbsp red onion, thinly sliced

• 1 clove garlic, minced

• 1 tsp ginger, minced

• ½ tsp extra virgin olive oil

• ½ tsp sesame oil

• 2 tsp rice wine vinegar

• 1 tsp soy sauce, reduced-sodium

• 1 tsp honey

INSTRUCTIONS 

Cook rice according to package directions if you don’t have any batch cooked. Pull the salmon from the fridge and let it temper. Set oven to broil.

Marinate the salmon

Whisk together garlic, ginger, lemon juice, and 1 Tbsp soy sauce in a bowl. Add salmon; gently turning to ensure it’s evenly coated, then let it soak in the marinade, skin side up.

Make the slaw

Whisk together garlic, ginger, honey, sesame oil, olive oil, rice wine vinegar, and 1 tsp soy sauce in a large bowl. Add carrots, cucumber, red bell pepper, and red onion; gently toss to combine.

Broil salmon

Place salmon in the oven to broil for 6-8 minutes, depending on the desired doneness.

Assemble your bowl with rice, slaw, and salmon. Add a sprinkle of golden and black sesame seeds if you’d like.

Notes

Use GF soy sauce to make GF. Feel free to leave out the honey to keep the recipe sugar free.

Sliced avocado is a great topping as well!

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.