Seared Salmon and Brown Rice Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 500g cooked brown rice
  • 400g sashimi grade salmon
  • 3 T sesame seeds
  • 1 tsp wasabi powder
  • 2 T sesame seed oil
  • 2T olive oil
  • 100g baby asian greens
  • 1 small bunch coriander chopped
  • 1 small handful of Thai basil leaves (optional)
  • ¼ cup pickled ginger
  • 2 green onions, thinly sliced
  • 1 large avocado chopped
  • 1 large red chilli, thinly sliced
  • 2 T light soy sauce
  • 1 T fish sauce
  • juice of 2 limes
  • 1 lime cut into wedges
Instructions
  1. Brush the salmon with sesame oil then roll it in the sesame seeds and wasabi powder patting it until it is evenly coated.
  2. Heat the olive oil in a large frying pan over high heat; cook the salmon 1 minute each side until browned on the outside but still raw in the center. Remove from the heat and let it rest for 5 minutes before slicing it thinly.
  3. Using a large bowl combine the rice, asian greens, ginger, green onion, chilli, herbs and avocado and gently toss to combine.
  4. Combine the soy sauce and lime juice in a small jar and shake well.
  5. Arrange the rice salad on a platter, top with pieces of salmon, drizzle with dressing and serve with extra lime wedges.
  6. Serves: 4
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/seared-salamon-and-brown-rice-salad/