Plain brown rice is given a pop of color and texture with protein-rich green edamame, yellow corn, and sweet purple grapes. The salmon is glazed and baked with a lemon and honey sauce. My boys enjoyed this colorful rice and tasty fish! Serves 6.

3 cups cooked brown rice*

Salmon:

6 pieces fresh salmon, about 4 oz portions

2/3 cup honey

1 lemon, juiced

1/2 teaspoon salt

1/4 teaspoon black pepper

Brown Rice Pilaf:

1 tablespoon olive oil

1 cup shelled and defrosted edamame**

1 can corn kernels, drained, 15.5 oz

2 garlic cloves, minced

3/4 teaspoon salt

1/2 cup small seedless purple grapes, cut in half

*Put brown rice on to cook according to package directions. Yield should be 3 cups.

Preheat oven to 400 degrees F. Place salmon pieces in a baking dish.

In a small bowl, combine honey, lemon juice, salt and pepper. Sir well. Pour over salmon pieces and coat on both sides.

Place in oven. Bake until cooked salmon flakes easily with a fork, about 15 minutes.

In a large pan, heat olive oil over medium heat. Add defrosted edamame, corn and garlic. Sauté for 5 minutes. Add cooked brown rice and salt. Sauté for 5 more minutes and remove from heat. Gently stir in halved grapes.

Serve salmon with brown rice pilaf and drizzle with more citrus honey sauce from baking dish.

**Shelled edamame (mukimame) can be found in the frozen vegetables aisle of the grocery store. Place 1 cup of the frozen edamame into a microwavable container, cover, and heat for 3 minutes.

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