Salmon Rice Salad

I love this dish, because apart from the fact that its tasty, easy, healthy and versatile, there is only one thing to cook – and that’s the rice!

In this recipe I like to use wild caught Alaska Sockeye salmon. I always buy one that includes the skin and bones for the extra calcium and other nutrients.

This dish lends itself well to all sorts of substitutions, so take a look in your refrigerator at what needs using up and go to town!

Salmon Rice Salad

1-1.5 cups cooked rice (approx. 1/2 cup uncooked)
1 tablespoon butter (optional)
1 large (14.75oz) tin of salmon
1/4 pound cooked shrimp meat
2-3 spring onions, sliced
1 carrot or courgette, grated
1/2 cup peas (if frozen, cook first)
8-10 kalmata or black olives, pitted and chopped
Cranberries (could substitute raisins) – approx. ½ cup
Olive oil
Balsamic vinegar (to taste)
Salt and pepper (to taste)

1. Add cooked rice to a large mixing bowl or casserole dish. Because I cook my rice just before I make this dish, the rice is still warm so I mix in the optional tablespoon of butter for an extra helping of good fats.
2. Drain the juice from the salmon and tip the salmon onto a plate. Use a fork to break up the block of salmon and mash up the skin and bone parts.
3. Add the salmon, shrimp meat, vegetables, olives and cranberries to the bowl with the rice.
4. Add olive oil, balsamic vinegar, salt and pepper to taste.
5. Mix it altogether and you’re good to go.


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