Brown Rice Salad With Salmon Food

EASY SALMON BROWN RICE PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, 10 to 12 minutes.
• Drop frozen peas and spinach into boiling pasta during the last minute of cooking. Drain pasta, peas, and spinach in a colander. Return pasta, peas, and spinach to the pot.
• Stir in salmon and salad dressing until well combined.
• Chill in the refrigerator, about 20 minutes.
• Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.
• Garnish with jalapenos.

ZINGY SALMON & BROWN RICE SALAD

Steps:

• Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
• Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
• Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

BROWN RICE SALAD

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

SALMON BROWN RICE SALAD

Steps:

• In the bottom of a salad bowl or take-away container, whisk together the lime juice, olive oil, agave, Dijon mustard, and a sprinkle of salt and pepper until well combined.
• Use a fork or your hands to pull apart the salmon as you would pulled pork or chicken. Add it to the bowl, along with the brown rice, tomato, cucumber, corn, bell pepper and cilantro. Toss when ready to serve.

WILD RICE SALAD

Steps:

• Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
• Drain then leave to steam dry and cool.
• Salad
• Shake Dressing in a jar, set aside for 15 minutes+.
• Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
• Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Place Dressing ingredients in a jar and shake well to combine.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
• Transfer to serving bowl. If using Halloumi, pile on top.
• Serve!

TANGY-SWEET SALMON AND RICE SALAD

Steps:

• Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
• Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
• Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
• Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
• Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
• In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
• In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.

GINGER SALMON WITH BROWN RICE

Steps:

• Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

BROWN RICE SALAD WITH SALMON

Steps:

• Combine rice, edamame, carrot, scallions and cooked vegetables.
• Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
• Divide between two containers/plates. Top with salmon broken into smaller pieces. I think this would be fine with canned salmon, which is already cooked. Just be sure to remove the bigger bones and skin first. Keep cool until ready to serve.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.