Grilled salmon with brown rice Looking for a simple but delicious meal pleaser? Look no further than this tasty and nutritious grilled salmon dish perfect for a summer BBQ with friends and family. Main Print this recipe Details Serves: Serves 4Number of ingredients: 15 IngredientsTo prep: 15 Minutes PrepTo cook: 10 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 2420kJProtein: 33.2gFat (total) : 24.1g- Saturated Fat: 5gCarbohydrate (total): 54.6g- Sugar: 268gFibre: 6.3g Ingredients 2 cups cooked brown rice (from 1 cup uncooked rice) 6 spring onions, thinly sliced (include green tops) 1 medium red capsicum, seeded and finely diced 1 medium yellow capsicum, seeded and finely diced 1/2 cup chopped parsley 1/2 cup currants 4 x 100g salmon fillets Olive or canola oil spray 1 bunch bok choy, quartered 1/2 cup unsalted roasted cashews (70g), roughly chopped, to serve Dressing 1 tablespoon salt-reduced gluten free soy sauce 2 teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon sesame oil Juice of 1/2 a lemon Method In a large bowl, mix together cooked rice, spring onions, capsicums, parsley and currants. To make dressing, combine soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well. 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. 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. Top rice salad with cashews then spoon onto serving plates. Add bok choy and salmon fillets; serve immediately.
