- Total: 30 min
- Active: 30 min
- Yield:4 servings
- Nutritional Analysis
- Per Serving
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- 53 milligrams
- 1000 milligrams
- 45 grams
- Dietary Fiber
- 4 grams
- 28 grams
- 4 grams
3 cups frozen cooked brown rice
1 pound skin-on salmon fillets
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon ponzu sauce
2 tablespoons toasted sesame oil
2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine
1/2 teaspoon wasabi paste
3 Persian cucumbers, thinly sliced
4 cups baby kale salad mix
8 strips salted seaweed snacks, torn into small pieces
2 teaspoons toasted sesame seeds
- Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes.
- Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
- Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
- Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.
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