ZINGY SALMON & BROWN RICE SALAD
This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.42 milligram of sodium
TANGY-SWEET SALMON AND RICE SALAD
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
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.
WILD RICE SALMON SALAD
Here's a healthy salad that that's great warm or cold. It's pretty versatile so adjust to whatever you have in the fridge. Mushrooms, artichoke hearts, avocados and garlic are some of my favourite variations.
Provided by Sackville
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice according to package directions.
- Drain.
- Meanwhile, pour a little olive oil in a frying pan and heat.
- Sauté the celery and red pepper for 3-4 minutes.
- Add in the spring onions and salmon and cook until the salmon is done.
- Put the rice in a large bowl, then stir in the vegetables, salmon and all the remaining ingredients.
- Mix well, adjust seasonings to taste and serve.
Nutrition Facts : Calories 462.5, Fat 17.4, SaturatedFat 2.5, Cholesterol 41.3, Sodium 86.2, Carbohydrate 54.6, Fiber 7.3, Sugar 4, Protein 26.4
SMOKED SALMON RICE SALAD
Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing
Provided by Katy Greenwood
Categories Main course
Time 10m
Number Of Ingredients 10
Steps:
- Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
SALMON AND WILD RICE SALAD
Make and share this Salmon and Wild Rice Salad recipe from Food.com.
Provided by hectorthebat
Categories Low Cholesterol
Time 33m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C Put the salmon on a large piece of foil, drizzle with 1tbsp of oil, a squeeze of lemon and season. Fold up the sides of the foil to make a sealed parcel. Put on a baking sheet and roast in the oven for 20 minutes, until the fish is cooked through.
- Meanwhile, cook the rice following the pack instructions. Drain and leave to cool. Bring a pan of water to the boil, add the beans, and blanch for 3 minutes, then drain and refresh in cold water.
- Make a dressing by mixing together the remaining oil, lemon juice, mustard, and most of the dill, in a jug. Put the rice, beans, and cucumber in a bowl and pour over the dressing. Flake the salmon and toss through the rice, reserving a little extra to serve. Serve topped with the remaining salmon and dill.
Nutrition Facts : Calories 639.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 28.8, Sodium 73.1, Carbohydrate 101.1, Fiber 3.1, Sugar 1.7, Protein 21.9
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