This salad is easy to make and healthy too.
I love the fresh flavours from this salad and the crunch of the finely sliced celery. The addition of the red chilli garnish gives a little bit of a kick – if you want more heat then add more chilli 🙂
Canned salmon is something that I’m starting to use more often. It is very tasty and much cheaper than fresh or smoked salmon. I know the canned variety comes with some bones and skin but the bigger bits can be easily discarded. Any remaining small bones are pretty undetectable when you eat the salmon – although if you have small kids then you might want to use canned tuna instead.
To make the dish in the photos I used a brown rice & quinoa mixture because that is what I had in the pantry. The recipe would work well with plain brown rice or long-grain white rice instead. Use basmati rice if you are trying to eat low-GI.
Ingredients – serves 4:
- 1 cup brown rice and quinoa mix (I used SunRice)
- 2 cups cold water
- 2 celery stalks, very finely sliced
- 2 spring onions (green/salad onions), finely sliced
- 200g/7 oz canned pink salmon, bones and skin removed
- small handful fresh coriander (cilantro) leaves
- 1 long red chilli, finely diced
- 1/4 cup extra virgin olive oil
- 3 tbsp lime juice (from a bottle is fine)
- 1 tbsp soy sauce
- 1/2 teaspoon sesame oil, optional
- Put the rice and water into a medium saucepan. Cover with a lid and place over a medium heat. Bring to the boil, then turn the heat down to low and simmer for 25 minutes. Turn off the heat and leave to sit for 5 minutes. (Alternatively, follow the packet directions for the type of rice that you are using.)
- Put the cooked rice into a bowl and set aside to cool.
- Once the rice has cooled, put it into a large bowl and use a fork to separate the grains if necessary.
- Add the celery, spring onions and salmon. Stir using the fork to break up the salmon pieces until nicely flaked throughout the rice.
- Transfer the rice salad to a serving plate.
- Mix the dressing ingredients in a jar or small jug. Drizzle the dressing over the top of the salad.
- Scatter over the fresh coriander leaves and finely diced red chilli.
- Serve and enjoy!