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Grilled salmon with ponzu sauce on a bed of basmati rice salad and roasted broccolini with a side of soy dressing on a white wooden table.

Grilled Salmon Ponzu

basmati rice salad, roasted broccolini

STARS

Grill salmon until flaky but still moist and serve with a warm "salad" of brown basmati rice, lemon vinaigrette, scallions, cilantro, and grilled broccolini. Add citrus-soy ponzu sauce that's just a bit salty to drizzle over the whole thing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Brown Basmati Rice Salad

  • 2 cups water
  • 1 cup brown basmati rice 
  • 2 teaspoons olive oil
  • 1 cup shredded carrots
  • 2 green onions, sliced
  • ⅓ cup chopped cilantro
  • Salt and pepper to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Salmon

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper

Broccolini

  • 1 pound broccolini, trimmed
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Ponzu Sauce

  • ¼ cup mirin
  • 1 lemon, juiced
  • 1 lime, juiced
  • ½ cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons minced ginger
Directions
1
Preheat the oven to 400°F. 
2
Boil the water for rice, then stir in the rice and salt. Return to a boil, reduce heat to a simmer and cook, covered, for 30 minutes.
3
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
4
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well. 
5
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a baking sheet and roast until cooked through, 12-15 minutes. 
6
On a second baking sheet, toss the broccolini with the garlic, oil, salt and pepper. Roast until fork-tender, about 7-8 minutes. 
7
For the ponzu sauce, place the mirin in a small saucepan and bring to a boil. Remove from heat, cool slightly, and stir in the remaining ingredients until dissolved. 
8
To serve, divide the rice salad between plates. Top with salmon, roasted broccolini and serve with ponzu on the side. 

Grilled Salmon Ponzu

basmati rice salad, roasted broccolini

STARS

Grill salmon until flaky but still moist and serve with a warm "salad" of brown basmati rice, lemon vinaigrette, scallions, cilantro, and grilled broccolini. Add citrus-soy ponzu sauce that's just a bit salty to drizzle over the whole thing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Brown Basmati Rice Salad

  • 2 cups water
  • 1 cup brown basmati rice 
  • 2 teaspoons olive oil
  • 1 cup shredded carrots
  • 2 green onions, sliced
  • ⅓ cup chopped cilantro
  • Salt and pepper to taste

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon tamari 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • Salt to taste
  • 1/2 cup olive oil

Salmon

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper

Broccolini

  • 1 pound broccolini, trimmed
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Ponzu Sauce

  • ¼ cup mirin
  • 1 lemon, juiced
  • 1 lime, juiced
  • ½ cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons minced ginger

Directions

1
Preheat the oven to 400°F. 
2
Boil the water for rice, then stir in the rice and salt. Return to a boil, reduce heat to a simmer and cook, covered, for 30 minutes.
3
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
4
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well. 
5
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a baking sheet and roast until cooked through, 12-15 minutes. 
6
On a second baking sheet, toss the broccolini with the garlic, oil, salt and pepper. Roast until fork-tender, about 7-8 minutes. 
7
For the ponzu sauce, place the mirin in a small saucepan and bring to a boil. Remove from heat, cool slightly, and stir in the remaining ingredients until dissolved. 
8
To serve, divide the rice salad between plates. Top with salmon, roasted broccolini and serve with ponzu on the side.