Citrus Ceviche Salad

Why do I still believe that I can get anything productive done in front of the tv? I don't think this is a habit I will be breaking anytime soon, but on a Sunday afternoon, it is not a habit that is high on my priority list to break anyway. As for the work week, I should probably try a bit harder. 

And trying harder is easier when you start with a clean slate. One way to shake something that is following you through the week is a different and refreshing dinner. Wake up your senses. This salad helped me shake some of the frustrations that daylight savings time brought on last weekend. This ceviche salad provides a really fun mix of flavors as adapted from a recent recipe in Runner's World magazine (yes, it's Michael's magazine). 

Here's what you'll need...

For the salad:
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange
1 lb salmon
1 cup brown rice
1 cup frozen shelled edamame
2 cups cherry tomatoes (halved)
1 avocado (diced)
1 cup cucumber (chopped)
salt and pepper to taste
pickled ginger for garnish

For the dressing:
1/4 cup lime juice
2 tbsp sesame oil
1 tbsp soy sauce
2 tsp siracha sauce
1/4 cup sesame seeds
2 tsp honey

Let's get started...

1. Whisk the lime, lemon, and orange juice. Add salmon and marinate in the refrigerator for at least 6 hours.

2. Over medium high heat, cook salmon until it has reached a safe temperature. Flake and remove from heat.

3. Prepare rice and edamame according to package directions.

4. Whisk together dressing ingredients until honey is evenly blended.

5. Toss edamame, salmon, tomotoes, cucumbers, and avocado with dressing.

6. Separate rice into two servings and top with desired amount of salad. Garnish with pickled ginger and a pinch of sesame seeds.

Here's to trying harder.