What better than a fabulous new recipe to kick off a healthy New Year! This is one of our favorites. I have adapted it from the original recipe by switching up white rice for brown, cutting the mayo sauce to focus on the delicious sesame marinade, and a few other twists.
INGREDIENTS:
- 1lb (454g) salmon, cubed
- 1.5 cups cooked brown rice
- 12 pieces of snack size nori (seaweed)
- 2 tbsp (30mL) sesame oil
- 1 tbsp (15mL) low sodium soy sauce
- 1 tbsp (15mL) honey
- 2 tbsp finely chopped onion
- 1 tsp (5mL) each garlic powder, onion powder, chili powder, paprika, dried oregano
- optional toppings : cilantro, green onion
DIRECTIONS:
- Cook your brown rice and set aside.
- Toss cubed salmon in a bowl with sesame oil, soy sauce, honey, onion, and powdered spices, and marinate for 4h ideally (though if you are in a hurry, you can just mix it up and proceed without waiting).
- Preheat oven to 400F.
- Grab a 12 cup muffin tin. Place 1 square of nori over top of each muffin hole. (if you are using nori that has some oil already added to it, you shouldn’t need to spray the muffin cups)
- Add 1 heaping tablespoon of rice on top of each nori sheet and press gently into the muffin cup hole. The edges of the nori should stick up around the sides.
- Divide the salmon amongst the 12 muffin cups by adding to the top of the rice.
- Bake for 10-15 minutes, as needed until the salmon is cooked through (exact time depends on how big your salmon cubes are).
- Allow to cool slightly before eating. Add optional cilantro or green onion on top for some color and extra pizazz!
Makes 12 muffin cups. Per muffin cup:
- Calories: 137
- fat: 7.9g
- carbs: 7.5g
- protein: 8.4g
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