Salmon citrus salad
Packed full of all the good things, this salad is a star. Smoked salmon really benefits from the hit of sweet and citrusy orange, moreish edamame beans plus a dressing full of sesame and saltiness.
- 20 mins preparation
- Serves 2
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Ingredients
- 1 red capsicum, thinly sliced
- 1 tbsp cooking oil
- 2 tbsp red wine vinegar
- 1 cup edamame beans (or peas)
- 1/2 cup currants
- 1 cup cooked brown rice
- 1-2 oranges, peeled and sliced
- 200 g hot-smoked salmon
- 2 tbsp sesame seeds
Dressing
- 1/4 cup light soy sauce
- 2 tsp sesame oil
- Juice of 1 lemon
Method
- 1Sauté the capsicum in a pan with oil for 3-4 minutes. Splash in the red wine vinegar and immediately cover the pan − allow to steam until softened.
- 2In a bowl, cover the edamame beans and currants in boiling water. Leave to sit for 10 minutes, then drain.
- 3Mix together the dressing ingredients, then set aside.
- 4In a large bowl, mix together the rice, drained edamame and currants, capsicum and orange. Toss well with half the dressing, then spoon onto a serving platter or individual plates.
- 5Break the salmon into large chunks and add to the salad, along with the sesame seeds.
- 6Serve with the remaining dressing on the side.
Notes
Edamame and salmon are both packed with good omega fats and lots of protein, which our bodies love.
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