Salmon with wild rice salad
5
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
The clean, smooth flavour of salmon is set off by the filling rice salad and rich semi-dried tomatoes.
Ingredients
Basmati rice
½ cup(s)
Wild rice
¼ cup(s), (50g)
Celery
2 stick(s), thinly sliced
Semi dried tomatoes, not in oil
100 g, thinly sliced
Lemon juice
2 tbs
Raw almonds
1 tbs, natural sliced
Fresh chives
1 tbs, coarsely chopped
Fresh dill
1 tbs, chopped
Olive oil
2 tsp
Skinless salmon
480 g
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Cook the basmati and wild rice separately in 2 small saucepans following packet instructions. Drain well and combine in a large bowl. Set aside to cool slightly.
2
Add the celery, tomato, lemon juice, almonds, chives, dill and oil to the rice. Season with salt and pepper and gently toss to combine.
3
Line a grill tray with foil. Preheat grill to high. Lightly spray salmon with oil. Place salmon skin-side down on the tray. Grill for 2-4 minutes or until golden. Turn salmon. Using kitchen scissors, snip skin in several places around the edge to stop the skin from shrinking. Grill, skin-side up, for 2 minutes or until skin is crisp and salmon is medium rare, or until cooked to your liking.
4
Divide the salmon and rice salad among serving plates. Serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.