HEALTHY GRILLED SALMON WITH BROWN RICE SALAD

Ingredients

  • 2 cups cooked brown rice (from 1 cup uncooked rice)
  • 6 spring onions (including green tops), thinly sliced
  • 1 medium red capsicum, seeded and finely diced
  • 1 medium yellow capsicum, seeded and finely diced
  • 1/2 cup parsley, chopped
  • 1/2 cup currants
  • 4 x 100 g salmon fillet
  • olive or canola oil spray
  • 1 bunch bok choy, quartered
  • 1/2 cup unsalted roasted cashews, roughly chopped, to serve
  • 1 tbs reduced-salt soy sauce
  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 1 tsp sesame oil
  • juice of 1/2 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.