Grilled salmon and brown rice salad

A scrumptious seafood recipe – grilled salmon perfectly teamed with a well seasoned brown rice salad.

• Ingredients
• Method
• Nutritional content

Ingredients

Serves 4

• 4 pieces fresh salmon, approx. 100g each
• Salt and pepper
• 1 cup brown rice
• 6 spring onions, sliced
• 1 red capsicum, finely chopped
• 1/2 cup currants
• 1/2 cup chopped almonds
• 1/2 cup roasted sunflower seeds
• 3 tbsp chopped parsley
• 1 tbsp chopped coriander

Dressing

• 3/4 cup sunflower or grape seed oil
• 2-3 tbsp soy sauce
• 2-3 tbsp lemon juice
• 1 tbsp lime juice
• dessert spoon brown sugar

Method

1. Boil or steam rice according to packet instructions. Leave to cool.
2. Season salmon with salt and pepper to taste. Cook on a lightly oiled grill until fish is opaque, turning once.
3. Mix rice with spring onions, capsicum, currants, almonds, sunflower seeds and fresh herbs.
4. In a separate container, combine dressing ingredients and shake together. Pour half of the dressing over the salad, then toss and taste. Add more dressing if required.

Preparation time: 5 minutes
Cooking time: 20 minutes
Difficulty rating: Easy
Tips

• If leaving the skin on the salmon, cook the salmon fillets skin side down first to get the skin nice and crispy.
• Use a shake container or drink bottle to make the dressing. The leftover dressing can be stored in the fridge and used again just before serving.
• The brown rice can be replaced with couscous or quinoa if preferred. Cook according to packet instructions.

Nutritional content

Nutritional analysis per serve:

Energy	3204 kJ 763 cal
Protein	32.0 g
Total fat	59.8 g
Saturated fat	6.2 g
Carbohydrates	24.6 g
Total sugars	13.4 g
Fibre	6.9 g
Sodium	701 mg
Cholesterol	67 mg
Potassium	699 mg