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
Print
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.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020
read more from