fbpx

Crunchy Super Healthy Salmon And Rice Salad Recipe

Anne Marie Cummins

Food Writer

Sep 28, 2017

Salmon And Rice Salad Recipe

Ingredients

Serves 1

1 cup brown rice

2 tsp rice vinegar

1 tsp caster sugar

1⁄2 tsp sesame oil

1⁄8 tsp salt

3⁄4 cup frozen shelled edamame beans

1⁄2 avocado, sliced

1 spring onion, chopped

150g wood-roasted or hot smoked salmon

1 1⁄2 tsp black sesame seeds 1⁄2 tsp chilli oil

Method

Cook the rice according to packet instructions and drain well (or grab a handy bag of cooked brown rice from the freezer and reheat briefly).

Whisk together the vinegar, sugar, oil and salt and stir through the hot rice.

Leave to cool while you drop the edamame beans into a pot of boiling water for 1 minute. Drain the beans and refresh under cold running water, then drain again. Gently toss the rice, beans, avocado, spring onion, salmon and sesame seeds together.

Drizzle with a little chilli oil and get stuck in.

The Carousel would like to thank Anne Marie Cummins for this recipe.

 

The Carousel would like to thank Anne Marie Cummins from Food to Film for the interview

Recipes and images from Sarah Tuck’s new book “Coming Unstuck” available from her https://stuckinthekitchen.com website 

ABOUT THE AUTHOR

By Anne Marie Cummins

Food Writer

Anne Marie is passionate about food and brings you the best recipes from around the globe. As a contract creative director in publishing, Anne Marie Cummins has covered fashion, lifestyle and food through her work on titles such as, Vogue, Vogue Entertaining + Travel, Elle, Elle Cuisine, Home Beautiful, Australian Woman’s Weekly.

SHARE THIS POST


The Carousel
Newsletter

Loading...