Honey Soy Grilled Salmon with Edamame and Brown Rice

Name: Honey Soy Grilled Salmon with Edamame and Brown Rice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black sesame seeds; 473 milliliters cooked brown rice; 315 milliliters shelled frozen edamame; 59 milliliters packed fresh cilantro leaves; 1 teaspoon grated ginger; 2 teaspoons honey; 4 servings Kosher salt and freshly ground pepper; 2 teaspoons fresh lime juice, plus lime wedges to garnish; 680 grams reduced-fat milk; 2 teaspoons low-sodium soy sauce; 2 oranges, cut into wedges; 680 grams center cut skin-on wild salmon fillets (about each); 2 scallions; 2 teaspoons vegetable oil, plus more for brushing

Need a gluten free and pescatarian main course? Honey Soy Grilled Salmon with Edamame and Brown Rice could be an outstanding recipe to try. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 563 calories, 48g of protein, and 20g of fat. A mixture of ginger, brown rice, lime juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the black sesame seeds you could follow this main course with the Healthy Honey Flax Tahini Banana Bread as a dessert. It is perfect for The Fourth Of July.

Instructions

Preheat the grill over medium-high direct heat.

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Grill

Brush oil on the grill grates.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.

Ingredients you will need

Green Onions

Cilantro

Ginger

Cooking Oil

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture.

Ingredients you will need

Salmon

Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.

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Pepper

Fish

Salt

Stir together the honey, lime juice and soy sauce until smooth.

Ingredients you will need

Lime Juice

Soy Sauce

Honey

Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. 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.

Ingredients you will need

Salmon

Sauce

Fish

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Grill

Transfer to a serving plate and sprinkle the tops with the sesame seeds.

Ingredients you will need

Sesame Seeds

Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.

Ingredients you will need

Edamame

Water

Salt

Equipment you will use

Microwave

Bowl

Divide the salmon, edamame, brown rice and orange wedges evenly among four plates.

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Brown Rice

Edamame

Orange

Salmon

Serve each with a glass of milk.

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Milk

Equipment

Grill

Microwave

Bowl

Ingredients

Servings:

0teaspoons

black sesame seeds 473milliliters

cooked brown rice 315milliliters

shelled frozen edamame 59milliliters

packed fresh cilantro leaves 1teaspoon

grated ginger 2teaspoons

honey 4servings

Kosher salt and freshly ground pepper 2teaspoons

fresh lime juice, plus lime wedges to garnish 680grams

reduced-fat milk 2teaspoons

low-sodium soy sauce 2

oranges, cut into wedges 680grams

center cut skin-on wild salmon fillets (about each)2

scallions 2teaspoons

vegetable oil, plus more for brushing

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon can be paired with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Louis Jadot Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.