Grilled Salmon with Brown Rice Salad 3-2-1
Prep: 10 mins
Cook: 35 mins
2 serves Serves: 2
4
4
The salmon is great but the real hero is the brown rice salad. Perfect.
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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 reduced-salt soy sauce
  • 1 tbs lemon juice
  • 2/3 bunch bok choy
  • 240 g salmon fillet
  • spray olive or canola oil spray

Method

  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

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

More tips

Nutrition Information

per serving per 100g
Energy 2157 kJ 413 kJ
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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