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Prep
Difficulty
Medium
Time
Estimate
1 hour
Marinate the salmon. Start cooking the brown rice. Bring a large pot of water up to a boil. Chop the vegetables for the stir-fry. Dip the greens in the boiling water until pliable. Cut out the stems after. Bring the marinade to a simmer. Wrap the salmon with the carrots. Once the brown rice is pretty much done, place the wrapped salmon pieces in the simmering marinade to steam for just a few minutes. Get the stir-fry ready to go. As soon as the salmon is removed, blast the heat on the marinade and stir fry up the veggies. Pile the veggies on top of the brown rice, finish with the wrapped salmon. Drizzle the reduced marinade across the top of everything.
Salmon is soaked in a flavorful asian ginger marinade and then wrapped in dark flat leaves, such as collards. It is then steamed in its marinade and then the sauce is reduced to be drizzled across. We used Summerfest Komatsuna greens, but collard greens are more available. Please note: If you are squeamish about fish skin, feel free to cut it off. We happen to love it and keep it on as a little flavor booster.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Napa cabbage, sometimes called Chinese Cabbage is lightly tossed with an asian sauce. You can use other ‘cabbage-like’ vegetables instead, such as bok choy, Carrots add a splash of color and extra crunch. You can also use another veggie here instead such as bell peppers or mushrooms.
