Categories: Fish- Seafood

Ingredients

• 4 boneless salmon fillets (3 oz. each), skin on
• freshly ground black pepper
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. honey
• 2 tsp. extra-virgin olive oil
• 2 cups mixed green and red peppers, halved
• 2 scallions, thinly sliced diagonally
• 4 cups hot cooked brown rice
• 2 cups finely shredded green cabbage
• 1 tsp. sesame seeds
• reduced sodium soy sauce (optional)

Directions

1. Heat grill to high and oil grates. Sprinkle salmon with salt and pepper; set aside.

2. In small saucepan, combine rice vinegar, ginger, honey and olive oil, and bring to simmer over high heat. Stir in grapes and scallions, and season with salt and pepper. Set aside off heat.

3. Grill salmon, skin side up, 5-6 minutes. Turn and grill another 2-3 minutes, or until salmon reaches desired doneness.

4. Divide rice among four bowls and top with cabbage and salmon. Spoon grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired.

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