Grilled Salmon with Japanese Soy Sauce, Riceberry Rice & Blanched Vegetables

Combine the soy sauce, mirin, sugar, grated ginger, and water in a small bowl. Stir until the sugar dissolves.

Use about half of the sauce to coat the salmon. Marinate for 10–15 minutes.

Reserve the remaining sauce for the glaze.

2. Blanch the Vegetables:

Bring a pot of water to a boil and add a small pinch of salt.

Add the vegetables, starting with those that take longer to cook, such as carrots, followed by broccoli. Blanch for about 1–2 minutes, keeping them slightly crisp.

Immediately transfer the vegetables to ice-cold water to stop the cooking process and help preserve their color and texture. Drain well.

3. Grill the Salmon:

Heat a non-stick pan over medium-low heat. No extra oil is needed, as salmon naturally contains fat.

Place the salmon skin-side down and cook for about 2–3 minutes, or until the skin is crispy.

Flip and cook for another 1–2 minutes per side, or until cooked to your preferred doneness. Brush with some of the reserved sauce while cooking if desired.

Remove the salmon from the pan and let it rest briefly.

4. Reduce the Sauce (Optional):

Pour the remaining sauce into the same pan.

Simmer over low heat until slightly thickened.

5. Serve

Spoon the warm Riceberry rice onto a plate. Place the grilled salmon alongside the colorful blanched vegetables. Drizzle a little of the reduced soy glaze over the salmon and vegetables, then serve.

Why You'll Love It

Riceberry rice is rich in anthocyanins and provides a low-to-moderate glycemic index compared with many refined rice options. Salmon provides protein and omega-3 fatty acids, making this a satisfying and well-balanced meal.