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Barbecue salmon and basmati rice salad

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Whip up this salmon salad for a deliciously quick and easy meal. It’s big on flavour and ideal for entertaining.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Salad of rice, salmon, avocado and corn in a bowl


  • 1 cup (200g) basmati rice, rinsed, drained
  • 4 x 180g skinless salmon fillets
  • 4 tbs olive oil, divided
  • ¼ cup (60ml) fresh lemon juice
  • 2 tbs red wine vinegar
  • 2 corn cobs, husks removed
  • 1 cup loosely packed fresh coriander leaves
  • ¼ cup chopped fresh chives
  • 1 green jalapeño chilli, seeded, diced
  • 2 firm, ripe avocados, halved, stones removed, peeled, cut into large cubes
  • 60g mixed baby greens

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a small heavy saucepan, bring the rice, 1½ cups water and a pinch of salt to a boil over high heat. Reduce the heat to medium-low, cover, and gently simmer for about 15 mins or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking. Fluff the rice with a fork and let stand, covered, for 5 mins. Spread the rice over a baking tray and cool completely.
  2. Step 2

    Meanwhile, preheat barbecue on medium heat. Coat the salmon with 1 tbs of the olive oil and season with salt and pepper. Barbecue the salmon for about 3 mins each side or until char marks have formed on the outside and the salmon still has a rosy centre.
  3. Step 3

    In a small bowl, combine the lemon juice, vinegar, and the remaining 3 tbs olive oil and whisk to blend. Season the vinaigrette with salt and pepper.

  4. Step 4

    Barbecue the corn, turning as needed, for 8 mins or until nicely charred and heated through. Cut the corn kernels off the cob and transfer to a large bowl. Stir in the cooked rice, coriander, chives, jalapeño and 3 tbs of the vinaigrette. Season with salt and pepper.
  5. Step 5

    Spoon the rice salad into a large serving bowl. Scatter the avocado over the rice. Tear the salmon into large pieces and arrange in the bowl. Serve the mixed greens on the side and drizzle the remaining dressing over the greens and the salmon.