Name: Ginger Salmon Bowl
Ingredients: 4 1/2 Tbsp light brown sugar; 3 Tbsp low sodium soy sauce; 2 1/4 Tbsp water; 3 Tbsp fresh green onion (scallion) (trimmed, sliced); 1 1/2 Tbsp olive or vegetable oil blend; 2 1/4 tsp sesame oil; 3/4 tsp garlic cloves (peeled, minced); 2 1/4 tsp ginger root (peeled, minced); 6 ea salmon fillets (skin removed, about 4oz each); 2 1/2 cup cooked brown rice (chilled); 1/2 cup frozen shelled edamame (thawed); 1/2 cup carrots (trimmed, sliced); 3 Tbsp seasoned rice wine vinegar; 2 Tbsp yellow onion (trimmed, diced); 2 1/2 tsp low sodium soy sauce; 3/4 tsp ginger root (peeled, minced); 3/4 tsp extra fine granulated sugar; 1 1/4 Tbsp yellow miso; 1/3 cup olive or vegetable oil blend; 3 cups fresh kale (stems removed, chopped); 2 ea cucumbers (sliced); 1 1/2 cups red cabbage (shredded); 1 1/2 cups avocado (pitted, peeled, diced); 1/4 cup fresh green onion (scallion) (trimmed sliced); 1 Tbsp sesame seeds (toasted); 1 ea fresh lime (seeded, cut into wedges)

Ginger Salmon Bowl

Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.

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Servings

Ingredients

Ginger Soy Marinade

4 1/2 Tbsp light brown sugar
3 Tbsp low sodium soy sauce
2 1/4 Tbsp water
3 Tbsp fresh green onion (scallion) trimmed, sliced
1 1/2 Tbsp olive or vegetable oil blend
2 1/4 tsp sesame oil
3/4 tsp garlic cloves peeled, minced
2 1/4 tsp ginger root peeled, minced

Salmon & Rice Edamame Salad

6 ea salmon fillets skin removed, about 4oz each
2 1/2 cup cooked brown rice chilled
1/2 cup frozen shelled edamame thawed

Carrot Miso Dressing

1/2 cup carrots trimmed, sliced
3 Tbsp seasoned rice wine vinegar
2 Tbsp yellow onion trimmed, diced
2 1/2 tsp low sodium soy sauce
3/4 tsp ginger root peeled, minced
3/4 tsp extra fine granulated sugar
1 1/4 Tbsp yellow miso
1/3 cup olive or vegetable oil blend

Toppings

3 cups fresh kale stems removed, chopped
2 ea cucumbers sliced
1 1/2 cups red cabbage shredded
1 1/2 cups avocado pitted, peeled, diced
1/4 cup fresh green onion (scallion) trimmed sliced
1 Tbsp sesame seeds toasted
1 ea fresh lime seeded, cut into wedges

Instructions

Ginger Soy Marinade

Whisk ingredients together until well blended. Pour and divide the sauce mixture between 1/2 cup (marinade for salmon) and 1/4 cup (sauce for rice).

Salmon & Rice Edamame Salad

Mix the salmon and 1/2 cup reserved Ginger Soy Marinade in a nonmetallic dish or resealable gallon-size plastic bag. Cover the dish or seal the bag and chill for 1 hour.
While the salmon is chilling, mix the chilled cooked rice, edamame and 1/4 cup reserved Ginger Soy Marinade. Cover and chill.
Lightly oil the grill rack and heat the grill to medium. Remove the salmon from the marinade and discard the marinade.
Grill the salmon for 2 minutes. Turn the salmon over and grill for another 2 minutes or until the internal temperature reaches 145°F.

Carrot Miso Dressing

In blender, combine all ingredients except oil. Blend until smooth.
With blender running, slowly add oil in a thin, steady stream until well blended. Cover and keep chilled. Whisk before using.

For Serving

Divide the Rice Edamame Salad among 6 bowls (1/2 cup each).
Place the following clockwise on top of the rice salad: 1/2 cup kale, 6 slices of cucumber, 1/4 cup cabbage, and 1/4 cup avocado.
Top with 2-3 Tbsp Carrot Miso Dressing, grilled salmon, 1 Tbsp scallions, 1/2 tsp toasted sesame seeds, and 1 lime wedge.

Notes

Recipe courtesy of Aramark Chef Shelley Double

Nutrition

Calories: 590kcalCarbohydrates: 47gProtein: 29gFat: 33gSaturated Fat: 4.5gCholesterol: 55mgSodium: 600mgFiber: 8gSugar: 16g

Course Entrees

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Ginger Salmon Bowl