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Salmon Rice Salad

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • Dressing:
  • 50 50g 50g wild rice
  • 150 150g 150g brown rice
  • 1 1 1 Tbsp olive oil
  • 2 2 200g x 200g fresh salmon or ocean trout fillets
  • 2 2 2 Tbsp sunflower seeds
  • 2 2 2 Tbsp pumpkin seeds
  • 2 2 2 Tbsp almonds or macadamias
  • 2 2 2 Tbsp pistachios
  • 2 2 2 Tbsp dill sprigs or Parsley or coriander
  • Cherry tomatoes
  • Sea salt and pepper
  • 3 3 3 Tbsp olive oil
  • 2 2 2 Tbsp lemon juice
  • 1 1 1 Tbsp honey
  • 1 1 1 tsp ground cumin

Details

Servings 4
Preparation time 15mins
Adapted from google.com.au

Preparation

Step 1

Cook rice, drain and cool.
Cook salmon - skin down 5 mins, turn and cook further 2 mins. Cool
Toast seeds and nuts.
Whisk dressing ingredients in a large bowl, add rice, nuts and seeds and season well.
Shred salmon with fork. Add to rice mix. Toss lightly.

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