Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Salmon Sushi Salad Adapted from: What's Cooking? USDA Mixing Bowl Prep: 5 mins Cook: 8 minsServings: 4Love sushi? Love salad? Then you will love our sushi salad! A perfect blend of lightly sauteed salmon and seaweed with mixed greens make this a perfect go-to for those watching their carb intake!Ingredients 1 pound skinless wild salmon fillets 2 teaspoons seasoned rice vinegar ½ teaspoon sesame oil ¼ cup extra virgin olive oil 1 tablespoon olive oil (for cooking) ½ teaspoon sea salt 1 cup warm cooked organic brown rice 2 tablespoons black sesame seeds 1 tablespoon reduced-sodium soy sauce 8 cups prewashed organic mixed greens (including baby spinach) 1 small pitted organic avocado (cut into 1/2-inch cubes, optional) 2 oranges (juice of 1 orange) 4 seaweed sheets (cut with scissors into 1/2-inch squares) 1 pomegranate*Choose organic whenever possible, but choose wild, whenever possible for seafood and fish — better for environment Nutritional InfoNutrition InfoPerServingDaily%Calories46923%Fat (g)1930%Saturated Fat (g)317%Carbohydrates (g)4314%Protein (g)3162%Sugars (g)10%Fiber (g)522%PreparationView As Slideshow Warm 1 tablespoon of the olive oil in a sauté pan over moderate heat. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces. In a small jar or bowl, combine the remaining ¼ cup olive oil with the vinegar, sesame oil, and salt. Cover and shake the jar to mix the salad dressing or whisk it together. In a large bowl, stir together the cooked rice, sesame seeds, and soy sauce. Add the mixed greens, avocado, and salmon. Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces. Yum!TipSubstitute Braggs' Amino Acids for the soy sauce - healthier and delicious!print TAGS: Avocado, Heart Healthy, Japanese, Mixed Greens, Pomegranate, Salad, Salmon, Seaweed Sheets, SushiShare this:Related Recipes Balsamic Braised Chicken Vegan Powerhouse Pesto Pasta Cornmeal Crusted Chicken Nuggets with Blackberry Mustard Garden Pasta Salad Cucumber + Watermelon Gazpacho Grilled Salmon Rosemary Kebabs Spicy Pecan Baked Chicken Nuggets Quinoa Shrimp + Kale Risotto