Brown Rice Salad With Salmon Recipes

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GINGER SALMON WITH BROWN RICE



Ginger Salmon with Brown Rice image

Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
5 tablespoons reduced-fat sesame ginger salad dressing, divided
RICE:
1/3 cup shredded carrot
4 green onions, chopped, divided
1-1/2 cups instant brown rice
1-1/2 cups water
1/3 cup reduced-fat sesame ginger salad dressing

Steps:

  • Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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

ZINGY SALMON & BROWN RICE SALAD



Zingy salmon & brown rice salad image

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

200g brown basmati rice
200g frozen soya beans , defrosted
2 salmon fillets
1 cucumber , diced
small bunch spring onions , sliced
small bunch coriander , roughly chopped
zest and juice 1 lime
1 red chilli , diced, deseeded if you like
4 tsp light soy sauce

Steps:

  • Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
  • Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
  • Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.42 milligram of sodium

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