Salmon with wild rice salad
¼ cup(s), (50g)
2 individual, thinly sliced
Semi dried tomatoes, not in oil
100 g, thinly sliced
1 tbs, natural sliced
1 tbs, coarsely chopped
1 tbs, chopped
Skinless salmon fillet(s)
1 medium, wedges, to serve
- 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.
- Add the celery, tomato, lemon juice, almonds, chives, dill and oil to the rice. Season with salt and pepper and gently toss to combine.
- 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.
- Divide the salmon and rice salad among serving plates. Serve with lemon wedges.