Salmon and Citrus Rice Bowl


Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this dinner.


  • 4 navel oranges

  • ¼ ounce (1-inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated

  • 1 dried bay leaf

  • 1 teaspoon coriander seeds, crushed

  • 1 tablespoon brown-rice vinegar

  • 1 teaspoon low-sodium soy sauce

  • 1 teaspoon honey

  • 1 teaspoon toasted sesame oil

  • 1 pound skinless salmon fillets

  • 1 cup uncooked brown rice

  • 5 ounces (1 ½ cups) sugar snap peas, cut into ½-inch pieces

  • ¼ cup fresh mint, thinly sliced, for garnish

  • 2 teaspoons black sesame seeds, for garnish


  1. Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).

  2. Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.

  3. Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).

  4. Cook rice according to package instructions.

  5. Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.

  6. Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.

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