Honey Soy Grilled Salmon with Edamame and Brown Rice Recipe

Name: Honey Soy Grilled Salmon with Edamame and Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, plus more for brushing; 1/4 cup packed fresh cilantro leaves; 2 scallions; 1 teaspoon grated ginger; 4 center cut skin-on wild salmon fillets (about 6 ounces each); Kosher salt and freshly ground pepper; 2 teaspoons honey; 2 teaspoons fresh lime juice, plus lime wedges to garnish; 2 teaspoons low-sodium soy sauce; 1/4 teaspoon black sesame seeds; 1 1/3 cups shelled frozen edamame; 2 cups cooked brown rice; 2 oranges, cut into wedges; Four 6-ounce glasses reduced-fat milk

Servings: persons

2 teaspoons vegetable oil, plus more for brushing
1/4 cup packed fresh cilantro leaves
2 scallions
1 teaspoon grated ginger
4 center cut skin-on wild salmon fillets (about 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons honey
2 teaspoons fresh lime juice, plus lime wedges to garnish
2 teaspoons low-sodium soy sauce
1/4 teaspoon black sesame seeds
1 1/3 cups shelled frozen edamame
2 cups cooked brown rice
2 oranges, cut into wedges
Four 6-ounce glasses reduced-fat milk

1
Preheat the grill over medium-high direct heat.
2
Brush oil on the grill grates.
3
Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
4
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon.
5
Evenly stuff the slits with the herb mixture.
6
Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
7
Stir together the honey, lime juice and soy sauce until smooth.
8
Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes.
9
Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.
10
Transfer to a serving plate and sprinkle the tops with the sesame seeds.
11
Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl.
12
Cook on high until warm through, about 3 minutes.
13
Divide the salmon, edamame, brown rice and orange wedges evenly among four plates.
14
Serve each with a glass of milk.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons vegetable oil, plus more for brushing, 1/4 cup packed fresh cilantro leaves, 2 scallions, 1 teaspoon grated ginger, and more.

Yes, Honey Soy Grilled Salmon with Edamame and Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey Soy Grilled Salmon with Edamame and Brown Rice

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