Kitchen Tools:

  • Baking sheet
  • Shallow bowl or dish
  • Sieve
  • Small pot
  • Small bowl

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


2 tbsp. biodynamic extra virgin olive oil

1 clove garlic

1/2-inch piece ginger

3 tbsp. sesame ginger dressing (sesame oil, brown rice vinegar, maple syrup, miso paste, tamari, garlic powder, ginger)

6-8 oz wild salmon fillet (6oz)

to taste salt & pepper

3/4 cup long grain brown rice

1 1/2 cups water

1/4 cabbage, green

1/2 cup mushrooms, shiitake

Shop this recipe

Marinate the Salmon

  • Preheat the oven to 450°F. Grease a baking sheet with ½ tbsp. olive oil and set aside.
  • Mince the garlic and ginger.
  • In a shallow bowl or dish, combine the ginger, half of the garlic, and half of the Sesame Ginger Dressing. 
  • Add the salmon, tossing to coat, and season with salt and pepper to taste. Let marinate for 10 minutes.

Make the Rice

  • In the meantime, rinse the rice in a fine sieve and add it to a small pot with 1 1/2 cups of water and a pinch of salt. Bring to boil.
  • Once boiling, reduce the heat to simmer and cook, covered, until tender and water is absorbed, 10-15 minutes.

Roast the Cabbage & Mushrooms

  • Rinse and thinly slice the cabbage.
  • Wipe and slice the mushrooms.
  • Add both to a medium bowl. Toss with ½ tbsp. olive oil, the remaining garlic, and salt and pepper to taste.
  • Spread the veggies out on your baking sheet in a single layer and roast for 10 minutes.

Bake the Salmon

  • Remove the baking sheet from the oven and stir the veggies. Place the salmon on top (with marinade).
  • Bake until the salmon is just cooked through and flakes easily with a fork, 8-10 minutes.

Bring It All Together

  • Divide the rice evenly between two plates.
  • Top with salmon and veggies, and drizzle with the remaining Sesame Ginger Dressing to serve!