Summer is the time for salads; not only are they are lighter, they are generally quick and easy to put together. Some salads are best served as side dishes, and some, like the following Grilled Salmon & Brown Rice Salad make up an entire light meal. This salad is quite low in fat due to the absence of oil in the dressing (no one will miss it, though), so even those who are watching their figures can indulge. It also has plenty of crunchy fresh vegetables, edamame (a superfood), and brown rice, so it’s a healthy meal choice.
Grilled Salmon & Brown Rice Salad takes advantage of time-saving appliances: the rice cooker and the George-Foreman-type grill. By using them, there is no heating up of the kitchen, and clean-up is a cinch. Of course, if they are not available, the rice can be cooked on the stovetop and the salmon can be cooked under the broiler; both take a little more hands-on time, but it’s worth it, since this salad is so good. You can vary the spiciness of the salad by adding more or less jalapeno peppers; for a very mild salad, substitute a green bell pepper for the jalapenos.
1 cup brown Jasmine rice
2 1/4 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1/2 pound salmon fillet
Seasoning salt (your favorite – I like Simply Asia Sweet Ginger Garlic)
4 green onions, finely chopped
1 red bell pepper, finely diced
2 to 4 fresh jalapeno peppers, cored, seeded, and finely diced
8 to 10 ounces edamame (shelled), steamed according to package directions
1 medium cucumber, quartered lengthwise and sliced
3 tablespoons finely chopped cilantro
3 tablespoons soy sauce
- Place the brown jasmine rice, water, salt, and vegetable oil in the rice cooker; turn on and let run until the liquid is absorbed. Alternately, bring the water to a boil, add the rice, salt, and oil. Stir, cover, and simmer until the liquid is absorbed.
- Transfer the cooked rice to a bowl to cool.
- Meanwhile, sprinkle the salmon with seasoning salt and grill on a George Foreman-type grill or gas grill; alternately, broil until the salmon just flakes with a fork.
- Set aside to cool.
- Mix the onions, peppers, edamame, cucumbers, and cilantro with the cooled rice.
- Flake the salmon and stir it in.
- Zest the limes into a small bowl; squeeze the lime juice into the bowl and mix with the soy sauce.
- Toss with the salad.
- Cover and refrigerate until time to serve; can be served immediately, or combined and refrigerated a day ahead.
Amount Per Serving
Calories 213 Calories from Fat 57
Percent Total Calories From: Fat 27% Protein 25% Carb. 48%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 19 mg
Sodium 876 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 1 g
Protein 13 g
Vitamin A 36% Vitamin C 85% Calcium 0% Iron 3%