Grilled salmon with brown rice salad

Recipe

This Grilled Salmon with Brown Rice Salad is a delicious and healthy dish packed with flavor! Tender salmon fillets, perfectly grilled to golden brown, are paired with a zesty brown rice salad featuring fresh spring onions, sweet bell peppers, currants, and a tangy dressing made with soy sauce, balsamic vinegar, and honey. Topped with crunchy cashews, steamed bok choy, and a squeeze of fresh lemon, this dish is a perfect balance of savory, sweet, and fresh, making it an ideal choice for a satisfying meal!

Ingredients 

• 6 spring onions (including green tops), thinly sliced
• 1 medium red capsicum, seeded and finely diced
• 1 medium yellow capsicum, seeded and finely diced
• 2 tablespoons canola oil
• ½ cup parsley, chopped
• ½ cup currants
• 4 x 100 g salmon fillets
• olive or canola oil spray
• 1 bunch bok choy, quartered
• ½ cup unsalted roasted cashews, roughly chopped, to serve
• 1 tablespoon reduced-salt soy sauce
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon sesame oil
• juice of ½ lemon

Method

1. In a large bowl, mix together cooked rice, spring onions, capsicums, parsley and currants.
2. To make dressing, combine soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well.
3. Place a metal steamer into a large saucepan with a few centimetres of water. Add bok choy and bring to the boil. Steam with lid on for 3 minutes or until tender.
4. Meanwhile heat a griddle, barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil, season with pepper. Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
5. Top rice salad with cashews then spoon onto serving plates.
6. Add bok choy and salmon fillets; serve immediately.

Variation: Bok choy can be microwaved in a covered dish with a tablespoon of water on HIGH/100% for 2-3 minutes until just cooked.

Serving Suggestion: Brown rice salad is a great side dish at barbeques. It can be pre-made and refrigerated for 3 days, but cashews are best added just before serving. For best results, add dressing to the brown rice while still warm.

Nutrition information: