Salmon Kimchi on Red Rice

Originally written by Matthew Kadey, M.S., R.D., in Runner's World magazine of May 2015, this recipe features red rice and kimchi, a staple used in Korean recipes. Red rice "gets its blush from a pigment in its husk and has a subtle sweetness. Since only the husks are removed, red rice retains its natural vitamin and mineral levels." (1)

This recipe also calls for kimchi, which is common in Korean dishes. It is a fermented cabbage full of probiotics. You can find it in your produce section with other fermented products, like kombucha. Otherwise, check the ethnic foods section.

Cook Your Rice:

1 Cup red rice (3 cups cooked)

Prep Your Toppings:

2 cups kimchi

1 carrot, grated

2 cups chopped pineapple

1 pound salmon, broiled**

Dress It Up With Dressing:

2 tablespoons low-sodium soy sauce or Bragg's liquid aminos

2 tablespoons mirin or rice vinegar

2 tablespoons sesame oil

Garnish It:

Chopped nori (seaweed) sheets

toasted sesame seeds

**How to broil salmon:

1. Preheat the boiler.

2. Line a broiling pan or baking sheet with aluminum foil for easy clean-up

3. Place the filets on the tray and under the boiler. They should be about 4 inches away from heat souce

4. Broil for about 8 to 10 minutes. Test at about 7 minutes to see if it flakes easily. If you have a meat thermometer, stick it into the thickest part of the filet. The internal temperature should be 140 degrees F.

Vegan or vegetarian? I would think that thinly sliced organic firm tofu could work well here for a meat free alternative!

For nutrition information for this rice bowl and other recipes in this original article visit here.


1. Kadey, Matthew. "Beyond White Rice." Runner's World May. 2015: 50-51. Print.

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