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Dukes Alki

 

Lynn's Bistro,
Chef/Owner My Linh Tran

 
Brown Rice Salad with Glazed Salmon
 
 
Brown Rice Salad
 
4 cups cooked brown rice
1 cup fresh pineapple, diced small
1 cup red & yellow peppers, diced small
1/2 cup dried cranberries
4 scallions, thinly sliced
1 cup slivered toasted almonds, optional
1 cup Citrus Soy Vinaigrette (see below)
Salt & pepper to taste
 
Place all ingredients in a large bowl and stir carefully until thoroughly combined.
 
 
Citrus Soy Vinaigrette
 
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 cup soy sauce
2 teaspoons finely grated fresh ginger
1 teaspoon minced garlic
Salt & pepper to taste
 
Mix all vinaigrette ingredients in a food processor until blended.
 
Glazed Salmon 
 
1 - 2 pound salmon filet, trimmed and with skin removed
1/2 cup honey
1/2 cup soy sauce
Black & white sesame seeds
 
Place salmon on a sprayed or non-stick baking sheet.
Mix together the honey and soy sauce and pour over salmon.
Bake in a 350 degree oven until desired doneness.
Remove from oven and sprinkle with black and white sesame seeds.
 
To serve
 
Transfer the brown rice salad to a serving platter and carefully place the salmon filet across the center. Drizzle with remaining citrus soy vinaigrette.


 

Click here to see My Linh's tip

August 2008

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