Submitted content courtesy of Family Features
Servings: 4
4 boneless salmon fillets (3 ounces each), skin on
Kosher salt
Freshly ground black pepper
2 tablespoons unseasoned rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon honey
2 teaspoons extra-virgin olive oil
2 cups mixed green and red California grapes, halved
2 scallions, thinly sliced diagonally
4 cups hot cooked brown rice
2 cups finely shredded green cabbage
1 teaspoon sesame seeds
Reduced sodium soy sauce (optional)
Heat grill to high and oil grates. Sprinkle salmon with salt and pepper; set aside.
In small saucepan, combine rice vinegar, ginger, honey and olive oil, and bring to simmer over high heat. Stir in grapes and scallions, and season with salt and pepper. Set aside off heat.
Grill salmon, skin side up, 5-6 minutes. Turn and grill another 2-3 minutes, or until salmon reaches desired doneness.
Divide rice among four bowls and top with cabbage and salmon. Spoon grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired.
Nutritional information per serving: 487 calories; 23 g protein; 69 g carbohydrates; 13 g fat (24 percent calories from fat); 3 g saturated fat (6 percent calories from saturated fat); 43 mg cholesterol; 301 mg sodium; 6 g fiber.
