Salmon and brown rice salad

Australian Women’s Weekly NZ - - CONTENTS -


½ cup (80g) black rice ½ cup (80g) brown rice 300g cooked salmon, flaked ½ red onion, sliced finely 1 (130g) Lebanese cu­cum­ber, diced 100g snow peas, trimmed, blanched 1 cup fresh co­rian­der leaves 1 ta­ble­spoon se­same seeds, toasted


2 ta­ble­spoons ta­marind purée 1 tea­spoon soy sauce 2 tea­spoons finely grated gin­ger 1 ta­ble­spoon grated palm sugar ½ tea­spoon ground cumin 1 large red chilli, finely sliced

1 Cook black and brown rice in a large saucepan of boil­ing wa­ter for 20 min­utes or un­til ten­der. Drain; rinse well. Trans­fer to a large bowl and add the salmon, onion and cu­cum­ber. Sea­son with sea salt and freshly ground black pep­per; toss to com­bine.

2 DRESS­ING Put the ta­marind purée into a large bowl and add ½ cup (125ml) wa­ter. Stir to com­bine, then add the soy sauce, gin­ger, palm sugar, cumin and chilli. Stir un­til the sugar has dis­solved.

3 Add half the Dress­ing to the rice mix­ture and then ar­range over a serv­ing plat­ter. Top with the snow peas, co­rian­der and se­same seeds. Driz­zle with re­main­ing Dress­ing and serve. Not suit­able to freeze or mi­crowave.

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