Salmon Rice Salad

By Angourie

Ingredients

• Dressing:
• 50 50g 50g wild rice
• 150 150g 150g brown rice
• 1 1 1 Tbsp olive oil
• 2 2 200g x 200g fresh salmon or ocean trout fillets
• 2 2 2 Tbsp sunflower seeds
• 2 2 2 Tbsp pumpkin seeds
• 2 2 2 Tbsp almonds or macadamias
• 2 2 2 Tbsp pistachios
• 2 2 2 Tbsp dill sprigs or Parsley or coriander
• Cherry tomatoes
• Sea salt and pepper
• 3 3 3 Tbsp olive oil
• 2 2 2 Tbsp lemon juice
• 1 1 1 Tbsp honey
• 1 1 1 tsp ground cumin

Preparation

Step 1

Cook rice, drain and cool.
Cook salmon - skin down 5 mins, turn and cook further 2 mins. Cool
Toast seeds and nuts.
Whisk dressing ingredients in a large bowl, add rice, nuts and seeds and season well.
Shred salmon with fork. Add to rice mix. Toss lightly.