Healthy Grilled Salmon With Brown Rice Salad Recipe
Ingredients
- 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
Method
- 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.
- To make dressing, combine soy sauce, lemon juice and garlic in a cup. Pour over salad and stir through well.
- 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.
- 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.
- 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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