Wild salmon & black rice salad
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This wild salmon and black rice salad has become my go to when I want something healthy but don't have hours in the kitchen. The whole thing comes together in just 40 minutes, and honestly, most of that is just waiting for the rice to cook. Wild salmon is packed with omega 3s which are brilliant for your heart and brain, so you're eating something genuinely good for you while enjoying bold Asian flavours. The black rice adds a lovely nutty taste and gorgeous colour, and paired with fresh cucumber, creamy avocado, and a zingy sesame ginger dressing, it's restaurant quality but completely doable at home.
Ella x
Ingredients
- 250 gramsthai black rice
- 400 gramsno.1 wild alaskan sockeye salmon fillets(pack No.1 Wild Alaskan Sockeye Salmon)
- 1tangerine((scrubbed), zest and juice)
- 2 tbspdark soy sauce
- 1 tbsptoasted sesame oil
- ½ tspginger
- ½red onion(finely sliced)
- 200 gramscucumber(halved lengthways and finely sliced)
- 1avocado(finely chopped (optional))
- 25 gramscoriander(roughly chopped)
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4. Put the rice in a large pan and cover with plenty of cold water. Bring to the boil, then turn down to a simmer and cover with a lid. Cook for about 25 minutes, or until the rice is tender. Drain and cool for 5 minutes.
- 2
Meanwhile, arrange the salmon in a roasting tin and season. Make a dressing by whisking together the tangerine juice, soy sauce, sesame oil and ginger. Spoon 1 tbsp of the dressing over the salmon and sprinkle over the tangerine zest. Roast for 12-15 minutes or until the fish is fully cooked, opaque and flakes easily with a fork.
- 3
Toss the cooled rice with the red onion, cucumber and avocado (if using). Arrange over a large platter and pour over most of the remaining dressing. Put the salmon on top and pour over any roasting juices and the remaining dressing. Scatter over the coriander and serve. This is great warm or eaten within an hour at room temperature.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Yuzu Collins
Have you tried a Yuzu Collins? This is my go to drink when I want something refreshing that comes together in just five minutes. The yuzu juice adds this beautiful citrus brightness that feels fancy but honestly couldn't be easier to make. I love that yuzu is packed with vitamin C, so you're basically getting a little immune boost while you enjoy your cocktail. It's the kind of drink that impresses friends without requiring any special bartending skills, perfect for a casual evening at home.
Reviews
Sign in to write a review.