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Striated Salmon With Rhomboid Rice

Striated Salmon:
• ¼ cup low sodium soy sauce
• 1 tsp crushed garlic
• 3 tablespoons orange juice
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame seeds

Directions: Combine soy sauce, juice, garlic and ginger in a bowl and mix together. Marinate salmon steaks in bowl for at least 20 minutes. Reserve left over marinade for glazing in a small saucepan. Just before serving bring marinade to a boil to allow it to reduce and thicken. Grill or bake salmon steaks for 5 to 7 minutes each side. Serve with hot teriyaki glaze, sprinkle toasted sesame seeds.

Rhomboid Rice:
• 1 cup brown rice
• 1 cup vegetable stock
• 1 cup water
• 1 tablespoon fresh lime juice
• 1 tablespoon reduced sodium soy sauce
• ¼ cup chopped fresh cilantro
• 1 tablespoon grated ginger
• 1 clove crushed garlic
• 2 green onions chopped
• 1 ripe mango, peeled, pitted and cut into small cubes

Directions: In a non-stick pan, sauté onion, garlic and ginger, set aside. Bring the brown rice and vegetable stock to a boil in a saucepan. Stir the lime juice, soy sauce, onion, garlic and ginger into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Stir the cilantro and mango into the cooked rice to serve.

Calories: 480 Calories
Carbohydrates: 53 g
Protein: 40 g
Fat: 12 g