Salmon Brown Rice Salad Recipes

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BROWN RICE SALAD WITH SALMON



Brown Rice Salad With Salmon image

This is from Nov 2008 issue of Oprah. I think canned salmon would be fine if you removed the big bones and skin first. That's why I copied the recipe.

Provided by Debbie R.

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup cooked brown rice
1/2 cup frozen shelled edamame (thawed)
1/4 cup grated carrot
2 -4 about 1/3 cup thinly sliced scallions
1/2 cup cooked vegetables (for example, roasted squash, green beans, snap peas, green peas, red peppers or broccoli)
1 teaspoon rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil (may substitute vegetable oil...peanut oil would be my second choice if sesame oil wasn't available)
ground black pepper
3 -4 ounces cooked salmon, broken into smaller pieces

Steps:

  • Combine rice, edamame, carrot, scallions and cooked vegetables.
  • Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
  • Divide between two containers/plates. Top with salmon broken into smaller pieces. I think this would be fine with canned salmon, which is already cooked. Just be sure to remove the bigger bones and skin first. Keep cool until ready to serve.

Nutrition Facts : Calories 300.5, Fat 9.4, SaturatedFat 1.3, Cholesterol 28.5, Sodium 394.2, Carbohydrate 32.8, Fiber 5.3, Sugar 1.1, Protein 22.4

SPICY SALMON BOWLS OVER BROWN RICE



Spicy Salmon Bowls over Brown Rice image

This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.

Provided by Bibi

Time 50m

Yield 4

Number Of Ingredients 19

4 (4 ounce) salmon fillets
¼ cup soy sauce
2 tablespoons avocado oil
2 tablespoons chili-garlic sauce, or more to taste
2 teaspoons grated fresh ginger
1 teaspoon honey, or to taste
½ teaspoon sesame oil
1 medium lime, juiced
2 cups cooked brown rice
1 cup matchstick carrots
1 cup snow peas, trimmed
1 medium avocado, sliced
½ medium red bell pepper, julienned
3 stalks green onion, chopped
¼ cup natural creamy peanut butter
1 tablespoon rice wine vinegar
½ teaspoon garlic powder
1 tablespoon water, or as needed
2 teaspoons sesame seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
  • Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
  • Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
  • Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
  • Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g

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