1 1/2 cup (cooked whole grain rice, brown rice or long grain rice)
1/4 cup shaved almonds
3 tablespoons red onion (finely chopped)
1/3 cup shelled edamame
1/2 heaping cup baby spinach (shredded)
1/2 cup canned mandarin oranges (drained)
1 clove garlic (grated)
1 tablespoon freshly grated ginger
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons toasted sesame oil
1 tablespoon sesame seeds (I use a mix a black and white sesame seeds)
1 1/2 tablespoons rice vinegar
1 teaspoon granulated sugar
3 tablespoons soy sauce
salt and pepper (to taste)
Whisk all the ingredients for the salad dressing and set aside.
In a bowl, whisk all the ingredients for the salmon marinade and set aside.
Cut salmon into bite size cubes and add to a sealable sandwich bag or shallow bowl. Pour marinade into the bag, let the air out and seal. Gently massage the marinade on the salmon cubes to coat them evenly. Refrigerate for at least 30 minutes.
In a pan over medium heat, add vegetable oil and when the oil is hot, add salmon cubes. Pan fry for 4-5 minutes, until salmon is cooked through. Transfer to a plate and set aside.
In a large bowl, add rice, almonds, red onions, edamame and spinach. Toss and divide among two shallow bowls.
Top with salmon, mandarin oranges and 1-2 tablespoons of salad dressing. Serve.
You can make the dressing ahead of time and keep it refrigerated up to 2 weeks.
You can also make the rice salad (without the dressing, salmon or mandarin included) 1 or 2 days before serving, stored it in the fridge.