Menu: Salmon Teriyaki with Edamame and Rice Salad
Ingredients:
- 4-ounce salmon fillet
- 1 cup edamame and rice salad
- 1 teaspoon ginger-garlic teriyaki sauce
- 1 cup broccoli rabe/rapini
Edamame and Rice Salad
Servings: 18 (1/2 cup = 1 starch, 1 protein, 1 fat)
Ingredients:
- 6 cups cooked brown rice (made ahead, cold)
- 3 cups cooked soybeans (frozen edamame)
- 4 sweet peppers (orange, finely chopped)
- 3 green onions, finely chopped
- 6 ounces vinaigrette or shiitake sesame dressing
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
Cooking instructions:
- Mix dressing ingredients in large, stainless bowl
- Add rice, edamame, green onions, and peppers and toss all gently to coat well
- Let sit an hour or so for flavors to combine
Ginger-Garlic Teriyaki Sauce
Servings: 1 (Great for salmon, pork tenderloin, chicken, vegetables)
Ingredients:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon ginger root slices
- 4 garlic cloves, whole, smashed, and rough-chopped
- 1/2 cup rice vinegar
- 1/2 cup mirin (Japanese sweet rice wine)
Cooking instructions:
- In medium saucepan, stir all ingredients together, bring to a simmer, and lower heat
- Simmer sauce for 20 minutes on low, stirring occasionally
- Strain through fine sieve, discard solids, and cool
- Use as a marinade, basting sauce, glaze, or condiment