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Salmon & Black Rice Winter Salad

A light, delicious healthy salad made with the ancient grain knows as forbidden rice.

Method

Cook the black rice as per the package instructions. Drain and set aside.

While the rice is cooking make the sauce by placing the yoghurt, lemon juice, garlic, dill, salt and pepper in a small bowl and mix to combine.

Heat the frying pan over a medium heat and add 1 tbsp of olive oil. Add the salmon (if with skin, skin side down first) and cook for 5-6 minutes or until cooked to your liking, season with S&P and turning occasionally. Transfer to a plate and set aside for 2-3 minutes.

Place the rice, rocket, cucumber, orange, pomegranate, pine nuts in a medium bowl with 1 tbsp of extra virgin olive oil, salt and pepper and toss gently to combine.

To serve, place the rice salad on a plate and top with the salmon, garnish with the pink peppercorns and fresh dill and a drizzle of the sauce.

Ingredients

50g Black Rice (1 serving)


120g Salmon Fillet


1/4 Cucumber, thinly sliced


1/2 small Orange or Blood Orange, peeled and sliced


1 tbsp Pomegranate


1 handful Rocket or Spinach


1 tbsp Pine Nuts - lightly toasted


1 tsp Pink Peppercorns


Sauce -


60g Coconut Yoghurt


1/2 Lemon, juiced


1/2 Garlic Clove, crushed


1 tbsp Fresh Dill, finely chopped


Serves: Serves 1


Dietaries: GF

Method

Cook the black rice as per the package instructions. Drain and set aside.

While the rice is cooking make the sauce by placing the yoghurt, lemon juice, garlic, dill, salt and pepper in a small bowl and mix to combine.

Heat the frying pan over a medium heat and add 1 tbsp of olive oil. Add the salmon (if with skin, skin side down first) and cook for 5-6 minutes or until cooked to your liking, season with S&P and turning occasionally. Transfer to a plate and set aside for 2-3 minutes.

Place the rice, rocket, cucumber, orange, pomegranate, pine nuts in a medium bowl with 1 tbsp of extra virgin olive oil, salt and pepper and toss gently to combine.

To serve, place the rice salad on a plate and top with the salmon, garnish with the pink peppercorns and fresh dill and a drizzle of the sauce.

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