Ingredients

  • 4 cups finely chopped baby arugula
  • 1 cup cooked brown rice, warmed up
  • 1 1/2 teaspoons honey
  • 1/2 cup finely chopped jicama
  • 1/2 cup finely chopped mango
  • 1 tablespoon mirin
  • 1 tablespoons fresh orange juice
  • 1 1/2 teaspoons rice wine vinegar
  • 6 ounces fresh salmon fillet
  • toasted sesame seeds, for garnish
  • 1 tablespoon soy sauce
  • 1 tablespoon organic sugar
  • 1/2 cup raw walnuts
  • 1/2 teaspoon prepared wasabi

Ready In 25 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees.
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Step 2

  • Mix soy sauce, honey and mirin together in a bowl.
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Step 3

  • Place salmon in bowl and toss to cover with sauce.
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Step 4

  • Let marinade for 10-15 minutes.
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  • Length: 15 minutes

Step 5

  • Bake salmon about 10-12 minutes until just cooked through (cooking time will depend on thickness of fish).
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  • Length: 12 minutes

Step 6

  • Remove from oven and set aside.While salmon is baking, place walnuts and sugar in a small skillet.
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Step 7

  • Heat over medium heat until sugar starts to melt. Using spatula, toss walnuts continuously to coat all pieces and toast nuts. Reduce heat to medium-low if necessary to avoid burning. After nuts are toasted, transfer to a dish to cool. Chop finely and set aside.
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Step 8

  • Mix all vinaigrette ingredients together in a small bowl.In a medium size bowl, toss arugula, mango, jicama, brown rice, and salmon.
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Step 9

  • Drizzle some Wasabi Vinaigrette on top and toss well, breaking up salmon pieces.Divide salad between two salad plates and sprinkle with Sugared Walnuts and toasted sesame seeds.
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