High in protein and omega 3 fatty acids, salmon is one of the healthiest seafood options out there. Paired with an organic brown rice, some green vegetable goodness and a low sodium soy glaze? This dish is guaranteed to satisfy cravings and save calories by keeping you away from that traditional Chinese take-out meal.

Serving Size: 4 servings

Ingredients Required:

• 1/2 cup brown sugar
• 4 tbsp soy sauce (low sodium)
• 1 garlic clove (minced)
• 1 1/2 cups brown rice
• 3 cups vegetable broth (low sodium)
• 1 head broccoli (chopped, florets only- about 2 cups)
• cooked edamame beans (about 1 cup out of shell)
• 4 pieces wild caught salmon fillets (about 1 1/4 lbs total)
• 1/2 tsp salt (to taste)
• 1/4 tsp pepper (to taste)
• 1 tbsp extra virgin olive oil (EVOO)

Directions:

1. Turn broiler on.
2. In a small bowl, combine the sugar, soy sauce, and garlic. Set aside.
3. Cook the rice according to the package directions, using vegetable broth instead of water. (During the last 3 minutes of cooking time for the rice, stir in both the broccoli and edamame beans)
4. After rice is cooked per package directions, remove from heat. Let stand until the broccoli is tender (about 5 minutes) Fluff with a fork.
5. Meanwhile, place the salmon on a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper.
6. Place under broiler and cook until desired doneness is achieved. (8 to 10 minutes provides a fillet that is cooked all the way through- less time yields a more raw salmon) During the last 2 minutes of salmon cook time, spoon soy sauce glaze generously over fillets.
7. Serve the salmon on a bed of the edamame, broccoli, rice and remaining soy glaze.

Diet Variations:

Make it Gluten Free: Be sure soy sauce and vegetable broth are certified GF (most actually contain wheat!)

Make it Paleo: Sub out rice for mashed sweet potatoes and steam broccoli/edamame separately.