Healthy Meals: Brown Rice & Salmon Salad Recipe

Image Via: BBC Good-food

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Ingredients

200 g brown basmati rice

2 salmon fillets

200 g frozen soybeans, defrosted

1/4 cup frozen peas, defrosted

5 small spring onions, diced

4 tbsp fresh coriander, chopped

1 lime, juice and zest

1 red chili, chopped

1-1/2 tbsp light soy sauce

1 small cucumber, diced

Olive Oil for cooking

Salt as per taste

Directions

Image Via: CBC

1. Wash the brown rice 3 to 4 times under fresh running water. Soak the rice in 500 ml water for about 2 hours.
2. Transfer the rice along with the water in a deep pan. Add 1 tbsp olive oil to it and a pinch of salt.
3. Cover it with a lid and cook on low heat.
4. After 10 minutes add the soybeans and peas quickly and cover the pan with the lid again.
5. The rice will give a cooked smell after some time. Check after 5 to 10 minutes, the rice should be cooked by now.
6. Remove from heat but keep the rice covered. After about 5 minutes uncover the rice and mix. Turn the rice from the outside to the inside using a flattish ladle.
7. Keep them uncovered now.
8. Whilst the rice were cooking you can cook the salmon in a microwave. Cook for 3 to 4 minutes on high.
9. Let the salmon cool. Now deskin and flake it.
10. Now very gently fold in the salmon, coriander, cucumber and onions into the rice.
11. In a separate glass bowl mix soy, chilies, lime juice and zest.
12. Pour over the rice salad.
13. Serve!

Salads are usually served cold and you can do that with this one too. For me, I like to keep the rice warm and the cucumber and spring onions cold. It just brings out the best flavors in everything. You can replace the salmon with stir-fried prawns and season the prawns with salt and pepper before stirring them in with the rice. You can also top the salad with stir fried asparagus and salmon flakes. I would love to hear of any interesting twists that you can think of!

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