RED RICE AND SOY SALMON SALAD
Prep 15 mins | Cook 30 mins | Serves 4
1 cup red rice, rinsed
¼ cup soy sauce
2 tbsps honey
1 long red chilli, chopped
1 tbsp grated ginger
2 cloves garlic, crushed
1 orange, zested, segmented, juice reserved
1 tbsp olive oil
500g salmon llet, skinless, pin-boned
1 tbsp rice vinegar
200g green beans, trimmed, halved diagonally, blanched 4 green onions, sliced diagonally
250g cherry tomatoes, halved
1 Lebanese cucumber, halved, seeded, chopped Toasted aked almonds, coriander sprigs, to serve
1. Cook rice following packet instructions. In a saucepan, combine soy, honey, chilli, ginger, garlic and zest. Cook for 1 min until combined. Bring to a boil, then reduce heat and simmer for 4-5 mins.
2. In a frying pan, heat oil on medium. Cook salmon for 2-3 mins on each side until browned but still rare in the middle. Reserve 1 tbsp sauce mixture. Add remaining sauce to pan and cook for 1-2 mins, turning salmon in glaze until thickened. Remove from heat and ake.
3. DRESSING In a jug, combine reserved sauce mixture, rice vinegar and orange juice. In a large bowl, combine rice with beans, onion, tomato, cucumber and orange segments. Top with aked salmon, almonds and coriander. Serve drizzled with dressing.
TIP: If you are making this for lunch at the o ce, pack the dressing separately and only drizzle when ready to eat!