Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Baked Salmon Rice Cups
Serving Amount
Ingredients
12 ounces salmon, cubed small
2 cloves garlic, minced
1⁄3 cup soy sauce
3 Tbsp. maple syrup
Juice from 1 lime
1 Tbsp. grated ginger
Spray oil
3 nori squares
2 cups rice, preferably brown rice
1 avocado, diced
2 stalks green onions, chopped
1 Tbsp. sesame seeds
2 Tbsp spicy mayo, optional
Instructions
Step 1
In a bowl, whisk together garlic, soy sauce, maple syrup, lime juice and ginger. Add salmon, fold the mixture in with the salmon and allow to marinate for 20 minutes. Set aside in the fridge.
Step 2
Preheat oven to 425 degrees F.
Step 3
Cut each nori square into 4 pieces. Spray a muffin tin with oil. Add a spoonful of rice, about 3 tablespoons, to the nori square and press into the muffin shapes. Add a scoop of salmon on top, about 3 tablespoons. Bake for 8-10 minutes or until salmon is cooked through.
Step 4
Top the rice cups with avocado, green onion, sesame seeds and spicy mayo if desired. Serve with cucumber slices and ginger vinaigrette.
