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Teriyaki Salmon & Brown Rice Salad

By Alex McNaught

Teriyaki Salmon & Brown Rice Salad

Prep:5minCook:15min

Updated at: Thu, 17 Aug 2023 09:00:24 GMT

Nutrition balance score

Great

Glycemic Index

50

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories389.1 kcal (19%)

Total Fat18.4 g (26%)

Carbs25.2 g (10%)

Sugars5.2 g (6%)

Protein32.1 g (64%)

Sodium914 mg (46%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gsalmon fillets

1 Tbssoy sauce

or tamari if gluten free

rice malt syrup or maple syrup

1 tspwhite wine vinegar

1 cupquinoa

60gmixed lettuce leaves

40gred cabbage

40gcherry tomatoes

2 Tbspumpkin seeds

Instructions

Step 1

Preheat oven to 180°C and line a baking tray with baking paper.

Baking sheet

Parchment paper

OvenPreheat

Step 2

Combine soy, honey and vinegar and rub over salmon. Place on tray, skin side down and bake for 10-12 minutes.

OvenHeat

Step 3

In a medium bowl loosely toss salad ingredients together, season and divide between plates.

Bowl

Plate

Step 4

When salmon is cooked to your liking, arrange on salad and pour over remaining dressing.

Notes

1 liked

0 disliked

Lynette McWilliams· last year

This looks great, but I hate to be a purest and say that this recipe has no brown rice. I often use a brown rice and quinoa mix myself, so may that's what they meant, but they are actually rather different alone.

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