Grilled Salmon with Brown Rice Salad 3-2-1
Prep: 10 min
Cook: 35 min
Servings: 2
The salmon is great but the real hero is the brown rice salad. Perfect.


  • 1/2 cup brown rice (uncooked)
  • 1 capsicum, chopped
  • 2 stalk celery, finely chopped
  • 1 tbs sultanas
  • 1 clove garlic, finely chopped
  • 1 tbs salt-reduced soy sauce
  • 1 tbs lemon juice
  • 2/3 bunch bok choy
  • 240 g salmon fillet
  • spray olive or canola oil spray


  1. Cook rice according to packet instructions (can take around 30 minutes). Once cooked and cooled, add to a large bowl with the capsicum, celery and sultanas.
  2. To make dressing, combine soy sauce, lemon juice and garlic in a cup. Pour over salad and stir through well.
  3. Put the bok choy in a microwave-proof dish with a lid (or cling film cover) with a tablespoon of water and cook on HIGH for 2 mins or until tender but still bright green.
  4. Meanwhile heat a barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil, reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
  5. Serve salmon, bok choy and rice salad together.

Comment: *Check your soy sauce if you need this dish to be gluten-free

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Nutrition Information

per serving per 100g
Energy 2157 kJ 413 kJ
516 Cal 99 Cal
Protein 39 g 7 g
Fat, total 21 g 4 g
— saturated 4 g 0.8 g
Carbohydrate 38 g 7 g
— sugars 11 g 2 g
Sodium 531 mg 102 mg
Fibre 10 g 2 g

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