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Firecracker Asian Salmon

Firecracker Asian Salmon, Steamed Edamame, Brown Rice

Author: Heidi Boortz
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.
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