Hot Smoked Salmon With brown rice Salad

Source: Coles Magazine January / February 2016 - Page 16

Serves: 2 - Prep 10 min - Cooking 30 min

 1/2 cup (100g) brown rice
 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
 200g snow peas, thinly sliced lengthways
 2 spring onions, thinly sliced diagonally
 185g pkt Coles Brand Hot Smoked Salmon, coarsely flaked
 3 teaspoons salt-reduced tamari
 2 teaspoons lemon juice
 1 teaspoon mirin seasoning
 1/2 teaspoon caster sugar
 1/2 teaspoon sesame oil
 1/2 sheet nori, finely shredded
 1/2 teaspoon sesame seeds, toasted

  1. Cook the rice following packet directions. Set aside to cool completely.
  2. Cook the asparagus and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
  3. Combine the rice, asparagus, snow peas, spring onion and salmon in a bowl. Divide between 2 airtight containers. Add tamari, lemon juice, mirin, sugar and oil to a small bottle. Tightly secure the lid and shake to combine. Drizzle over salad just before serving. Sprinkle with nori and sesame seeds to serve.
Nutritional Information:
438 Cals
31g Protein
11g Fat (2g sat fat)
48g Carbs
7g sugar
7g fibre
1338mg Sodium

Vic Lic

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