Grilled Wild Salmon with Brown Rice Salad & Bok Choy

Name: Grilled Wild Salmon with Brown Rice Salad & Bok Choy
Cuisine: Asian
Ingredients: 2 cups cooked brown rice (from 1 cup uncooked rice); 6 spring onions, thinly sliced (include green tops); 1 medium red pepper, seeded and finely diced; 1 medium yellow pepper, seeded and finely diced; ½ cup chopped parsley; 16 oz salmon fillets (cut into 4); olive oil; 1 bunch bok choy, quartered; ½ cup unsalted roasted cashews (70g), roughly chopped, to serve; 1 tablespoon salt-reduced soy sauce; 2 teaspoons balsamic vinegar; 2 teaspoons honey; 1 teaspoon sesame oil; juice of ½ a lemon; 2 cups cooked green peas

6 steps

Updated at: Thu, 17 Aug 2023 14:14:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories698.6 kcal (35%)

Total Fat21.6 g (31%)

Carbs91.8 g (35%)

Sugars9.9 g (11%)

Protein36.3 g (73%)

Sodium285.1 mg (14%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsbrown rice

cooked cup

6spring onions

thinly sliced, include green tops

1red pepper

medium, seeded and finely diced

1yellow pepper

medium, seeded and finely diced

½ cupparsley

chopped

16 ozsalmon fillets

cut into 4

olive oil

1 bunchbok choy

quartered

½ cupunsalted roasted cashews

roughly chopped, to serve

1 tablespoonsalt-reduced soy sauce

2 teaspoonsbalsamic vinegar

2 teaspoonshoney

1 teaspoonsesame oil

0.5juice of lemon

2 cupsgreen peas

cooked

Instructions

Step 1

In a large bowl, mix together warm cooked rice, spring onions, peppers, peas, and parsley.

Step 2

Make dressing by combining soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well.

Step 3

Place bok choy in a steaming basket over a medium saucepan of boiling water. Cover and steam 3 minutes or until tender. Alternatively microwave in a covered dish with a tablespoon of water on high (100%) for 2-3 minutes until just cooked.

Step 4

Heat a griddle, barbeque grill or large non-stick frypan on high. Lightly drizzle each side of salmon with oil and season with pepper. Reduce heat to medium and cook salmon for 3 minutes on each side until golden brown and just cooked.

Step 5

Top rice salad with cashews then spoon onto serving plates.

Step 6

Add bok choy and salmon fillets. Serve immediately.

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