Skillet Salmon Poke Style Salad

2 skinless salmon portions (10 oz/300 g)

2 Tbsp sodium reduced soy sauce (30 mL)

2 Tbsp (25 mL) lime juice (30 mL)

1 tbsp canola oil (15 mL)

1 clove garlic, minced (1)

3 cups (750 mL) water (750 mL)

1 1/2 cups brown basmati rice (375 mL)

2 Tbsp rice vinegar (30 mL)

2 green onions, thinly sliced (2)

1 Tbsp sesame seeds (15 mL)

1 sheet nori, cut into short strips (1)

2 cups chopped cucumber (500 mL)

1 cup edamame, shelled (250 mL)

1 cup diced pineapple (250 mL)

1 lime, cut into wedges (1)
1. Cut salmon into bite size pieces and place into a bowl. Add soy sauce, lime juice, oil and garlic and stir to coat. Let stand for 10 minutes.
2. Meanwhile, combine rice with water and bring to a boil. Reduce heat to low; cover and cook for about 10 minutes or until water is absorbed and rice is tender. Remove from heat and stir in vinegar, onions, sesame seeds and nori; divide among 4 bowls.
3. Heat a nonstick skillet over medium-high heat and sauté salmon for 5 minutes. Remove from heat and divide among bowls. Top each bowl with cucumber, edamame, and pineapple. Add lime wedge to squeeze over top before enjoying.