Full Disclosure: I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
Why does soy sauce get such a bad rap? Perhaps it really isn’t that bad for you. Perhaps…now bear with me here, perhaps it’s actually a healthier option! Say what.
You heard me. Could soy sauce really be…healthy? I’m here to blow your minds and tell you, yes actually, it can be! Hear me out here. Consider this: Swapping 1/2 tsp of Kikkoman Soy Sauce for 1/2 tsp table salt actually reduces your sodium intake by 1,000 mg!
In other words, using Kikkoman Soy Sauce in recipes in place of salt can reduce the amount of sodium in your favorite recipes. Not only that, but soy sauce offers a flavor like no other. That savory, salty flavor we all love in soy sauce is called umami, which enhances the palatability of foods.
Finally, we’ve found a way to reduce sodium intake without sacrificing flavor. If you ask me, we’re actually reducing sodium while enhancing the flavor. Win-win, baby!
- 2 3-4 oz salmon fillets
- 1/2 cup edamame
- 1 cup cooked quinoa
- 1/2 cup purple cabbage
- 1 cup snow peas
- 1/2 cup matchstick carrots
- 2 T. Kikkoman Less Sodium Soy Sauce
- 2 t. pure maple syrup
- 2 t. ginger paste
- 2 garlic cloves, minced
- 2 T. sesame seeds
- 2 T. chopped scallions (for garnish)
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.
- In a small bowl, whisk together the Kikkoman soy sauce, maple syrup, ginger, and garlic. Pour half of the mixture in a ziplock bag large enough to hold the salmon fillets. Add the salmon fillets and allow the fillets to marinate in the mixture for 30 minutes in the refrigerator. Heat the other half of the marinade in a small pot over low heat.
- Place the salmon on the baking sheet and bake at 400 degrees for 15-20 minutes or until the salmon is cooked through.
- While the salmon is baking, steam the snow peas in a covered pan with a little bit of water.
- Heat the quinoa (if not already warm from cooking it) and divide the quinoa between two bowls. Add half of the purple cabbage, edamame, carrots, and snow peas to each bowl.
- When the salmon is done, place the salmon fillets on top.
- Drizzle the leftover soy sauce marinade over each of the bowls.
- Top each bowl with 1 T. of sesame seeds and 1 T. scallions.
- Serve and enjoy!
Do yourself a flavor…I mean favor…and make this recipe! In fact, make a few batches because I guarantee you, you’re going to want it again and again and again!
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