Firecracker Asian Salmon, Steamed Edamame, Brown Rice
Servings : 4
Ingredients
Firecracker Asian Salmon
- 1/2 cup sesame oil
- 4 Tbsp Bragg Liquid Aminos
- 4 Tbsp rice wine vinegar
- 4 green onion sliced
- 1 Tbsp honey
- 1 Tbsp bottled minced garlic
- 1 1/2 tsp dried ginger
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 4 salmon fillet 6 oz. each
Steamed Edamame
- 1 bag shelled edamame steam-in-the-bag
Brown Rice
- 1 1/2 cups brown rice uncooked
- 3 cups vegetable broth or water
Instructions
Firecracker Asian Salmon
- Combine all ingredients in a large zip top plastic bag. Refrigerate at least one hour. Preheat oven to 400. Place fish into a greased glass baking dish. Bake at 400 for 20 minutes. Discard used marinade.
Steamed Edamame
- Prepare edamame as directed on package.
Brown Rice
- Add brown rice and liquid to a saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is cooked and liquid is absorbed.