Grilled Salmon And Brown Rice Salad
  • 2 cups cooked brown rice (from 1 cup uncooked rice)
  • 6 spring onions, thinly sliced (include green tops)
  • 1 medium red capsicum, seeded and finely diced
  • 1 medium yellow capsicum, seeded and finely diced
  • ½ cup chopped parsley
  • ½ cup currants
  • 4x 100g salmon fillets
  • olive or canola oil spray
  • 1 bunch bok choy, quartered
  • ½ cup unsalted roasted cashews (70g), roughly chopped, to serve

Dressing

  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • juice of ½ a lemon
  1. In a large bowl, mix together warm cooked rice, spring onions, capsicums, parsley and currants.
  2. Make dressing by combining soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well.
  3. Place bok choy in a steaming basket over a medium saucepan of boiling water. Cover and steam 3 minutes or until tender. Alternatively microwave in a covered dish with a tablespoon of water on high (100%) for 2-3 minutes until just cooked.
  4. Heat a griddle, barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil and season with pepper. Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
  5. Top rice salad with cashews then spoon onto serving plates.
  6. Add bok choy and salmon fillets. Serve immediately.

Alternatives

  • Substitute capsicum with corn and diced carrots.
  • Add other seasonal vegetables or frozen mixed vegetables.

Storage Suggestions

  • Rice salad minus cashews can be made and refrigerated for 3 days.
  • Salmon is best eaten immediately.

Equipment List

  • large bowl
  • cup
  • spoon
  • metal steamer
  • large saucepan and lid or microwave-proof bowl
  • large non-stick fry pan or barbeque grill
  • serving plates

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.