This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include a vegetarian taco salad with avocado and lime crema, vegetarian fried rice, and a mediterranean pita burger with garlic yogurt sauce and sweet potato fries. Brown rice and sweet potato fries are used twice and vegetables are repurposed to reduce food waste. There’s still time to join the cooking club if you’d like access to next week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

• 4 oz king or alaskan salmon

• 3/4 cup cooked short grain (sushi) brown rice (1/4 cup dry)

• 1/2 cup persian cucumber, thinly sliced

• 1/2 cup red bell pepper, thinly sliced

• 1 clove garlic, minced

• 1 tsp ginger, minced

• 1 Tbsp soy sauce, reduced-sodium

• 1/2 tsp sesame oil

• 1 tsp lemon juice

• 5 sheets roasted seaweed

INSTRUCTIONS 

Pull salmon from the fridge to reach room temperature (or as close as possible until cooking time); set oven to broil.

In a bowl, whisk together the soy sauce, sesame oil, lemon juice, garlic, and ginger. Place the salmon in the marinade and ensure it’s evenly coated; let it soak, skin side up.

Place salmon on a silpat or parchment-lined sheet tray and broil for 7 to 9 minutes, depending on the desired doneness.

Reheat rice with a splash of water on the stovetop or in the microwave. Assemble your bowl with the rice, salmon, and vegetables. Tear seaweed and place it on top or to the side.

Notes

Use GF soy sauce to make GF.

Feel free to mix up the toppings — avocado and sesame seeds (golden and black) are both great additions!

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 easy to make. Just double the ingredients below and have some fun cooking together!

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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.