Brown Rice Salad With Salmon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Combine rice, edamame, carrot, scallions and cooked vegetables.
2. Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
3. 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.
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