Grilled Salmon With Brown Rice Salad PLR Ebook

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Grilled salmon with brown rice salad

Makes 4 serves

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
- ½ cup parsley, chopped
- ½ cup currants
- 4 x 100g salmon fillets
- olive or canola oil spray
- 1 bunch bok choy, quartered
- ½ 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 ½ 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.

• License: Private Label Rights
• Category:Ebooks
• Tags:2023 Ebooks Private Label Rights