Salmon, baby spinach and rice salad
- Ready In: 15 minutes
- Prep Time: 10 minutes
- Cooking Time: 3 minutes
- Serves: 4
This easy salad is one I’ve adapted from the Canadian Salmon Advisory Service and used with their permission. Because it uses up a whole packet of each ingredient, you can make it when camping or on the road.
Ingredients
- 2 cups (250 g) cooked brown rice
- 1 tablespoon extra virgin olive oil
- Juice from 1/2 lemon (about 1–2 tablespoons)
- 1 teaspoon grated lemon zest (optional)
- 2 x 210 g cans pink or red salmon, drained
- 8 cherry tomatoes, halved
- 1/2 cup Italian parsley, chopped
- 2–3 spring onions (shallots), green and white stems chopped
- Freshly ground black pepper
- TO SERVE
- 1 packet (about 120 g) baby spinach leaves
- 1/4 cup pine nuts, toasted (optional)
Nutrition per serve
1460 kJ (350 Cal), 26 g protein, 168 g fat (including 2 g saturated fat), 19 g carbohydrate (including 1 g sugars), 3 g fibre, 360 mg sodium
Directions
- Spoon the rice into a shallow bowl. Add the oil and lemon juice and zest.
- Flake salmon and place in a salad bowl with the tomato halves, parsley, spring onions and a few grinds of black pepper. Spoon rice into the salad bowl. Mix all ingredients well.
- Serve on a bed of spinach leaves or mix them together. Serve topped with pine nuts, if using.
Variations
-
Tip: Making this recipe on the go? Use a packet of pre-cooked packet brown rice.
-
No cooked rice? You can substitute 1/2 cup (100 g) dried couscous. Boil 150 mL or 3/4 cup reduced-salt chicken or vegetable stock in a medium-sized pot. Remove from heat, then stir in the couscous. Cover and leave to swell for 2 minutes, then stir with a fork to separate and fluff up the grains.
-
No baby spinach leaves? Use a bag of spinach and rocket leaves, or a bag of mixed salad leaves.
-
No spring onions? Use ½ onion instead. Chop it very finely.
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