Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A soy sauce, honey, and vinegar mixture doubles as a marinade for the salmon and a drizzle over the finished dish.

Recipe by Cooking Light October 2015


Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: 1 fillet and about 1/3 cup rice mixture)


Ingredient Checklist


Instructions Checklist
  • Combine soy sauce, 1 tablespoon vinegar, and honey in a bowl, stirring with a whisk. Place half of honey mixture in a bowl; reserve. Place remaining half of honey mixture and fish in a large zip-top plastic bag; seal. Refrigerate 15 minutes.

  • Combine remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes; drain.

  • Remove fish from marinade; discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh side down; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan.

  • Prepare rice according to package directions. Combine radish mixture and rice in a bowl. Divide rice mixture among 4 shallow bowls; top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

391 calories; fat 12g; saturated fat 2.2g; mono fat 3.5g; poly fat 3.8g; protein 40g; carbohydrates 31g; fiber 3g; cholesterol 90mg; iron 2mg; sodium 501mg; calcium 39mg.