Grilled salmon salad
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Mix up your lunch or dinner menu with this filling recipe that’s packed with brown rice, sweet vegetables and flakes of pink salmon
Ingredients
Brown rice, dry
½ cup(s)
Skinless salmon
150 g
Sugar snap peas
120 g, trimmed
Cherry tomatoes
100 g, halved
Lebanese cucumber
½ medium, thinly sliced
Red capsicum
½ medium, cut into thin strips
Mushrooms
40 g, thinly sliced
Fresh chives
1 tbs, chopped
Lemon juice
1 tbs
Balsamic vinegar
2 tsp
Olive oil
2 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Set aside to cool (see tip).
2
Meanwhile, preheat grill to high. Line grill tray with foil. Grill salmon for 3 minutes each side for medium or until cooked to your liking. Cool slightly. Use a fork to flake salmon into large chunks.
3
Place sugar snap peas in a medium heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and refresh in a bowl of cold water. Drain.
4
Place rice, salmon, sugar snap peas, tomatoes, cucumber, capsicum, mushrooms and chives in a large bowl. Whisk juice, vinegar and oil in a small bowl. Add dressing to salad and toss gently to combine. Serve.
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