Grilled Salmon and Brown Rice Salad

Serves 4

4?pieces fresh salmon, approx. 100g eachSalt and pepper1 cup brown rice6 spring onions, sliced1 red capsicum, finely chopped1/2 cup currants1/2 cup chopped almonds1/2 cup roasted sunflower seeds3 tbsp chopped parsley1 tbsp chopped coriander

Dressing

3/4 cup sunflower or grape seed oil2-3 tbsp soy sauce2-3 tbsp lemon juice1 tbsp lime juicedessert spoon brown sugarBoil or steam rice according to packet instructions. Leave to cool.Season salmon with salt and pepper to taste. Cook on a lightly oiled grill until fish is opaque, turning once.Mix rice with spring onions, capsicum, currants, almonds, sunflower seeds and fresh herbs.In a separate container, combine dressing ingredients and shake together. Pour half of the dressing over the salad, then toss and taste. Add more dressing if required.

Preparation time:?5 minutes
Cooking time:?20 minutes
Difficulty rating: Easy

Tips

If leaving the skin on the salmon,?cook the salmon fillets skin side down first to get the skin nice and crispy.Use a shake?container or drink bottle to make the dressing. The leftover dressing can be stored in the fridge and used again just before serving.The brown rice can be replaced with couscous or?quinoa if preferred. Cook according to packet instructions.

Nutritional analysis per serve:

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