Salmon Brown Rice Salad

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 502.3

Total Fat: 20.0 g
Cholesterol: 100.6 mg
Sodium: 91.8 mg
Total Carbs: 40.3 g
Dietary Fiber: 4.3 g
Protein: 40.5 g

View full nutritional breakdown of Salmon Brown Rice Salad calories by ingredient

Introduction

I had about 10 minutes to pack myself lunch and voila! Healthy, filling, colorful and delicious, and made with whatever fresh veggies you have on hand. You'll love this one! I had about 10 minutes to pack myself lunch and voila! Healthy, filling, colorful and delicious, and made with whatever fresh veggies you have on hand. You'll love this one!

Minutes to Prepare: 10

Number of Servings: 1

Ingredients

1 tablespoon fresh lime juice

1/2 tablespoon olive oil

1/2 teaspoon agave or honey

1 teaspoon yellow or Dijon mustard

4-6 oz broiled salmon

1/2 cup cooked brown rice

1/4 cup chopped tomato

1/4 cup chopped cucumber

1/4 cup frozen corn kernels, thawed

1/4 cup chopped bell pepper

1/4 cup fresh cilantro, chopped

Tips

Cook time is 0 minutes, unless the salmon has to be broiled. To broil the salmon, pre-heat your broiler to the highest setting and place the rack in the middle of the oven. Lay the salmon on a baking dish, and pat dry with a paper towel. Season with salt and pepper. Broil for 7-10 minutes, until the top is golden and crispy, and the fish is cooked through.

Directions

1. In the bottom of a salad bowl or take-away container, whisk together the lime juice, olive oil, agave, Dijon mustard, and a sprinkle of salt and pepper until well combined.
2. Use a fork or your hands to pull apart the salmon as you would pulled pork or chicken. Add it to the bowl, along with the brown rice, tomato, cucumber, corn, bell pepper and cilantro. Toss when ready to serve.

Serving Size: Makes 1 Salad

Number of Servings: 1

Recipe submitted by SparkPeople user THEFITCOOK.