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Photo of Grilled salmon salad by WW

Grilled salmon salad

Total Time
50 min
20 min
30 min
Mix up your lunch or dinner menu with this filling recipe that’s packed with brown rice, sweet vegetables and flakes of pink salmon


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


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)


  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.


TIP: To take this to work, place salad, without dressing, in an airtight container. Pour dressing into a small snap-lock bag. Transport in a chiller bag and keep chilled until required. Drizzle with dressing just before serving.You can cook the rice a day ahead. Store in an airtight container in the fridge until needed.