- 1 cup brown rice
- 1 1/2 ounce mixed dried seaweed, soaked in cold water for 15 minutes then drained completely
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoon agave nectar
- 2 teaspoons toasted sesame oil
- 1 1/2 teaspoon chili-garlic paste
- 1 bunch green onions, thinly sliced
- 2 teaspoons canola oil
- 4 (6-ounce) pieces salmon fillet
- 1/8 teaspoon fine sea salt
Meanwhile, place seaweed in a large bowl and fill the bowl with cold water. Soak until the seaweed is tender, 10 to 15 minutes depending on varieties. Drain well, pressing down on the seaweed to remove excess liquid. Pat dry with paper towels.
In a large bowl, whisk together vinegar, soy sauce, agave, sesame oil and chili-garlic paste. Add seaweed and toss well. Cover and refrigerate for at least 10 minutes to allow flavors to blend. Sprinkle with green onions.
Heat oil in a large skillet over medium-high heat. Sprinkle salmon with salt and cook, turning once, until browned and just barely pink in center, about 8 minutes. Serve with rice and salad.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.