I haven't seen a woolies magazine in so long, I got utterly excited today when I got it at Neutral bay shops. :)
Source: Woolworths fresh magazine - September 2015 - Page 12
Serves 4 - Prep 20 - Cooking 30
2 cups sunrice Rice & Quinoa
4 Australians salmon fillets, skin on
2 tsp sesame oil
125g punnet blueberries, halved
1 avocado, peeled, deseeded, sliced
1 lebanese cucumber, sliced
1/4 cup chopped coriander
2 tbs lime juice, plus lime wedges to serve
2 tbs salt-reduced soy sauce
1 red chilli, seeded, thinly sliced into rings
1. Cook rice & quinoa blend following packet instructions.
2. Heat a chargrill or barbecue grill over medium-high heat. Brush salmon with oil and season. Cook salmon, skin-side down, for 4 minutes. Turn and cook for 2-3 minutes or until cooked to your liking. Cool slightly, then flake salmon.
3. Combine rice mixture, blueberries, avocado, cucumber and coriander. Divide among plates and top with salmon.
4. Mix lime juice and soy sauce together and drizzle over salad. Garnish with chilli and serve with lime wedges.
Tip: blueberries are often overlooked when it comes to savoury dishes, but their slightly tart flavour goes very well with rich foods such as duck, pork and salmon.
Nutritional info: Per serve: 41g protein, 18g fat (4g saturated fat), 63g carbs, 5.5g dietary fibre, 590 cals
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