Citrus Balsamic Grilled Salmon Salad
This grilled salmon rests in a quick citrus balsamic marinade and sits over a warm brown rice salad tossed with grilled bok choy, red pepper, and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/3 cup fresh orange juice
- 1/4 cup balsamic vinegar
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons minced garlic
- 1 tablespoon sesame seeds
- 2 tablespoons canola oil
- 4 heads baby bok choy, halved
- 1 red bell pepper, cut into large chunks
- 2 cups precooked brown rice
- 1/4 cup chopped fresh herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
1. In a bowl, whisk together the orange juice, balsamic vinegar, soy sauce, grated ginger, minced garlic, sesame seeds, and canola oil.
2. Reserve a few spoonfuls of the marinade, then spoon the rest over the salmon fillets and let them sit a few minutes.
3. Halve the baby bok choy and cut the red bell pepper into large chunks.
4. Coat a grill pan with cooking spray and heat over medium high, then grill the bok choy and pepper until charred and tender.
5. Grill the marinated salmon a few minutes per side, until it flakes easily.
6. Chop the grilled bok choy and red pepper into bite size pieces.
7. In a large bowl, toss the brown rice with the chopped grilled vegetables, fresh herbs, reserved marinade, salt, and pepper.
8. Spoon the warm rice salad onto plates.
9. Top each with a grilled salmon fillet and drizzle with the remaining reserved marinade.
Notes
- Reserve some marinade before it touches the raw salmon to use as a clean drizzle.
- Do not marinate the salmon much longer than 30 minutes so the texture stays firm.
- Warm leftover rice before serving so it soaks up the marinade.