Grilled Salmon with Ginger Mango Rice & Cucumber Edamame Salad  

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Grilled Salmon with Ginger Mango Rice & Cucumber Edamame Salad  

Meal: Lunch or Dinner   
Dietary Type: Omnivore 
Prep Time: 15 minutes 
Cook Time: 35 minutes 
Serves:



The Dish 

A nice, light, and summery seafood dish, perfect for a sunny supper or lunch. The flavor combinations hit all the high notes—sweet tropical mango, spicy tangy ginger, savory soy sauce, and tart orange juice. 

The marinade and dressing work in tandem, flavoring the cucumber edamame salad as well as the salmon before grilling (if grilling is not an option, feel free to roast or pan sear the salmon).

For those who love to prep ahead, the marinade can be made and kept for up to a week, refrigerated. The rice is also pretty tasty cold, for an alternative lunch option. 

Ingredients

Marinade and Dressing

1/4 cup (59ml) orange juice 
2 tablespoons (30ml) rice vinegar 
2 tablespoons (30ml) honey 
2 tablespoons (30ml) olive oil 
1 tablespoon (15ml) sesame oil 
1 tablespoon (15ml) tamari soy sauce or coconut aminos  
2 teaspoons (6g) toasted sesame seeds 

Dish

1 lb. (450g) salmon fillet 
1/2 cup jasmine brown rice 
1 cup water or broth 
1 cup (100g) mango, peeled and diced 
1/2 tablespoon (7g) fresh ginger, peeled, and minced

Salad

1 cup (150g) cucumber, quartered and sliced 
1 cup (160g) frozen shelled edamame, thawed  

Preparation 

  • In a large bowl, whisk together marinade ingredients (orange juice, vinegar, honey, olive oil, sesame oil, soy sauce, and sesame seeds) until blended. Divide the dressing into two bowls.   
  • Place salmon fillets in a flat bottom casserole dish or zipper bag and cover with half of the marinade. Refrigerate for 30 minutes (maximum of 1 hour).
  • While the salmon is marinating, preheat grill to medium-high.  
  • Combine rice, broth, mango, and ginger in a small pot and cover with a lid. Bring to a simmer over medium-high heat; once simmering, reduce heat to medium-low and cook for 15-20 minutes or until rice is tender. Fluff with a fork and keep warm until ready to serve.  
  • Remove salmon from marinade and pat it dry with paper towel. Lightly brush salmon with small amount of olive oil and place it on the grill and cook, for 3-4 minutes per side or until cooked through and tender. 
  • While the salmon cooks, toss cucumber and edamame in the remaining reserved dressing. 
  • To serve, spoon rice into bowls and top with salmon and salad. Drizzle with any remaining dressing.  

Vegetarian and Vegan Modifications: Tofu is a great substitute for salmon, marinate similarly and cook for 2-3 minutes per side. And swap out the honey for agave to go vegan!

Gluten Free Modifications: N/A