Speedy wild rice and salmon salad

Toss together this simple and delicious wild rice and salmon salad. It comes together in just 15 minutes.

4

10m

5m

Ingredients

  • 460g pkt salmon portions skin off (4 pack)
  • 2 x 250g pkts microwave brown, red and wild rice
  • 2 oranges, peeled, segmented, juice reserved
  • 1/3 cup (50g) frozen pomegranate seeds, thawed
  • 1/4 cup mint leaves, torn

Method

STEP 1

Heat a large frying pan over medium heat. Spray with olive oil spray. Season the salmon and cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest. Use a fork to coarsely flake the salmon.  

STEP 2

Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl. Set aside, stirring occasionally, for 5 mins to cool.

STEP 3

Add the orange segments, pomegranate, salmon and mint to the rice. Drizzle with the reserved orange juice. Toss to combine.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.