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Salmon, Edamame, and Brown Rice Salad

Featured in the Honolulu Star-Advertiser on September 7, 2011.

Ingredients:

Salmon, Edamame, and Brown Rice Salad

  • 8 ounces salmon filet, deboned
  • 1 tablespoon olive oil
  • 2 cups cooked brown rice
  • 1 cup frozen shelled edamame (soy beans), thawed
  • 1/2 cup grated carrots
  • 1/2 cup sliced green onions
  • 1 cup sliced green beans, lightly steamed

Dressing:

  • 2 teaspoons rice vinegar
  • 4 teaspoons soy sauce
  • 2 teaspoon sesame oil
  • Salt and pepper to taste

Directions:

  1. Heat oil in medium frying pan.
  2. Place salmon in pan and saute until cooked; break with a fork into bite-size pieces; set aside.
  3. In a large bowl, combine rice, edamame, carrots, green onions, and green beans.
  4. In a small bowl, combine rice vinegar, soy sauce, sesame oil; add salt and pepper to taste.
  5. Combine dressing with rice mixture; gently toss in salmon.
  6. Chill until ready to serve.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
340 calories, 14 g fat, 2 g saturated fat, 35 mg cholesterol, 400 mg sodium, 32 g carbohydrate, 5 g fiber, 2 g sugar, 19 g protein

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