Zingy Salmon & Brown Rice Salad Recipe

Introduction

This zingy salmon and brown rice salad is a fresh and flavorful dish that’s perfect for a light lunch or dinner. Combining tender salmon with nutty brown basmati rice and vibrant vegetables, it’s both nutritious and satisfying. The lime and chilli dressing adds a delightful kick to every bite.

Ingredients

• 200g brown basmati rice
• 200g frozen soya beans, defrosted
• 2 salmon fillets
• 1 cucumber, diced
• Small bunch spring onions, sliced
• Small bunch coriander, roughly chopped
• Zest and juice of 1 lime
• 1 red chilli, diced, deseeded if preferred
• 4 tsp light soy sauce

Instructions

1. Step 1: Cook the brown basmati rice according to the package instructions. About 3 minutes before it finishes cooking, add the defrosted soya beans to the pot. Once cooked, drain the rice and beans and rinse under cold running water to cool them quickly.
2. Step 2: Place the salmon fillets on a microwave-safe plate and cook on High for 3 minutes or until cooked through. Allow to cool slightly, then use a fork to remove the skin and flake the salmon into bite-sized pieces.
3. Step 3: In a large bowl, gently fold together the cooled rice and soya beans with the diced cucumber, sliced spring onions, chopped coriander, and flaked salmon.
4. Step 4: In a small bowl, mix the lime zest and juice with the diced red chilli and light soy sauce. Pour this dressing over the salad and toss lightly to combine before serving.

Tips & Variations

• Use leftover soya beans by blending 400g with 1 chopped red chilli, 1 garlic clove, and the juice of 1 lime for a creamy bean dip. Serve it alongside nachos, salsa, and soured cream for a tasty snack.
• For extra texture and flavor, sprinkle toasted sesame seeds over the salad before serving.
• If you prefer a milder dish, remove the seeds from the chilli or omit it entirely.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if reheating, warm the salmon gently and serve the rice salad cold or at room temperature to keep the fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill or bake the salmon instead of microwaving it?

Yes, grilling or baking the salmon are great alternatives. Cook until the salmon flakes easily with a fork, usually about 10-12 minutes at 180°C (350°F) for baking.

Is this salad suitable for meal prep?

Absolutely. This salad stores well and makes a great make-ahead meal. Keep the dressing separate if possible and add it just before serving to keep the salad fresh.

Zingy Salmon & Brown Rice Salad Recipe

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★★★★★

4.7 from 117 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A refreshing and nutritious Zingy Salmon & Brown Rice Salad combining tender microwave-cooked salmon with nutty brown basmati rice, vibrant vegetables, and a zesty lime and chili dressing. Perfect for a light lunch or a healthy dinner.

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Ingredients

Scale 1x2x3x

Salad Base

• 200g brown basmati rice
• 200g frozen soya beans, defrosted
• 2 salmon fillets
• 1 cucumber, diced
• Small bunch spring onions, sliced
• Small bunch coriander, roughly chopped

Dressing

• Zest and juice of 1 lime
• 1 red chilli, diced, deseeded if preferred
• 4 tsp light soy sauce

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Instructions

1. Cook the rice and soya beans: Prepare the brown basmati rice according to the package instructions. Add the defrosted soya beans to the rice pot 3 minutes before the cooking time is complete. Once done, drain both and rinse under cold running water to cool.
2. Cook the salmon: Place the salmon fillets on a microwave-safe plate and microwave on High for 3 minutes or until the salmon is cooked through. Allow it to cool slightly, then remove the skin using a fork and flake the salmon into bite-sized pieces.
3. Prepare the salad: In a large bowl, gently fold the diced cucumber, sliced spring onions, chopped coriander, and flaked salmon into the cooled rice and soya bean mixture.
4. Make the dressing: In a separate small bowl, combine the lime zest, lime juice, diced red chilli, and light soy sauce, mixing well to blend the flavors.
5. Toss and serve: Pour the dressing over the salad mixture and toss gently to ensure everything is well coated. Serve immediately for a fresh and zingy meal.

Notes

• Defrost the soya beans ahead of time for smooth mixing with the rice.
• Deseeding the red chilli reduces heat if you prefer milder flavors.
• Use leftover soya beans to make a creamy bean dip by blending with garlic, chilli, and lime juice.
• Microwaving salmon is a quick method that keeps it moist; alternatively, poach or bake if preferred.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Microwaving
• Cuisine: Fusion

Keywords: Zingy salmon salad,brown rice salad,healthy salmon recipe,quick salmon dish,soya bean salad,lime chili dressing,microwave salmon