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amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning
I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.
Maple Ginger Salmon with Edamame & Rice
Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger
Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30 minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.
Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…
I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!
What was on your plate tonight?
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