Another swanky savoury recipe for your Sunday! I’m enjoying sharing these with you occasionally, because I do have some nifty dinner dishes stashed up my sleeve thanks to my foodie family. This is another one of Ma’s recipes, and always holds a special place on the table at family lunches, BBQs and picnics. I packed up a big container of this Brown Rice Rainbow Salad, topped with grilled salmon, and shared it with two of my most excellent friends as we lay sprawled out on a picnic blanket in a forrest garden a few weeks ago.
This salad is delicious just to look at. Full of colour, vibrance and fresh ingredients, it’s got crunch, crispiness, a little tang, lots of herbs and plenty of wholesome goodness. It’s goodness in a bowel. You could serve it up with any sort of meat or just on its own. It was delicious with grilled atlantic salmon as I’ve done in the recipe below, but feel free to embrace its versatility and call on it whenever you need a fast and fabulous dish to share! Have a lovely first week of April 🙂
Rainbow Brown Rice Salad with Grilled Salmon
Preparation Time: 45 minutes
Total Time: 1 hour
INGREDIENTS
Rainbow Brown Rice Salad
- 200 g brown or mixed rice
- 100 g raw unsalted cashew nuts
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 4 spring onion, finely sliced
- 1 red capsicum, finely diced
- 50 g currants
- 1/2 bunch flat leaf parsley, finely chopped
- Dressing
- 1/2 orange, juiced
- 1 clove garlic, crushed
- 80 mL sesame oil
- 45 mL soy sauce
Grilled Salmon with an Asian marinade
- 6-8 fillets of Atlantic salmon (chicken or any other fish would work nicely too)
- 3 cloves garlic
- 100 mL sweet chilli sauce
- 100 mL soy sauce
- 1 lemon, juiced and zested
- salt and pepper
- splash of sesame oil
METHOD
Rainbow Brown Rice Salad
- Cook the rice according to packet instructions, then set aside to cool.
- Meanwhile, preheat the oven to 180°C/350°F fan-forced. Spread the cashews over a lined baking tray, and roast for 5 minutes. Remove from the oven and leave to cool.
- Combine all of the salad ingredients in a large serving bowl.
- Mix together the dressing ingredients, pour over the salad and stir well to combine. Cover and refrigerate until ready to serve!
Store the salad covered and refrigerated for up to 3 days. If possible, dress the salad a few hours before serving to let the dressing coat the other ingredients.
Grilled Salmon with an Asian marinade
- Place the salmon in a medium bowl, add the marinade ingredients, and use your hands to massage the marinade into the meat. Cover and refrigerate for up to 24 hours.
- Place a wok, griddle, BBQ or pan over high heat, and let the pan heat up for a few minutes. Add a splash of oil, then grill the salmon on one side for 3-5 minutes or until crisp on the underside, and opaque about half way up the height of the fillet.
- Turn each fillet once only, and grill for another couple of minutes until crisp. If you like your salmon cooked all the way through, give it a couple more minutes before and after flipping.
- Remove from the heat and set aside to rest for 10 minutes. Slice the fillets and serve warm with the salad.
You can start the salmon in the marinade up to 24 hours prior to serving. Once cooked, the salmon is best served warm but can be refrigerate for up to 2 days.
one perfect mess 
Jess – gotta tell you i’m Freya’s Ma – she told me about yer bootiful cakes and food and i’m such a dunce i haven’t set up my web site properly yet!! loving your recipes gonna start making and baking well done!! terrific photos and receepsxx
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Well helloooo!!! I’ve heard so much about you, so lovely to meet you in this strange online universe! Freya is one of my favourite people, you’ve raised a beautiful soul 🙂 send me photos of anything you bake, hope all is well!! xxxx
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