This hot-smoked salmon recipe makes for a mouthwatering lunch idea. Served with brown rice salad, it’s quick, filling and nourishing. What’s not to love?
Serves22
Cook time35 mins35 minutes
Prep time10 mins10 minutes, (+ cooling time)
(+ cooling time)
Ingredients
1/2 cup (100g) brown rice
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, thinly sliced lengthways
2 spring onions, thinly sliced diagonally
185g pkt Coles Brand Hot Smoked Salmon, coarsely flaked
3 tsp salt-reduced tamari
2 tsp lemon juice
1 tsp mirin seasoning
1/2 tsp caster sugar
1/2 tsp sesame oil
1/2 sheet nori, finely shredded
1/2 tsp sesame seeds, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the rice following packet directions. Set aside to cool completely.
Step 2
Cook the asparagus and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
Step 3
Combine the rice, asparagus, snow peas, spring onion and salmon in a bowl. Divide between 2 airtight containers. Add tamari, lemon juice, mirin, sugar and oil to a small bottle. Tightly secure the lid and shake to combine. Drizzle over salad just before serving. Sprinkle with nori and sesame seeds to serve.
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, thinly sliced lengthways
2 spring onions, thinly sliced diagonally
185g pkt Coles Brand Hot Smoked Salmon, coarsely flaked
3 tsp salt-reduced tamari
2 tsp lemon juice
1 tsp mirin seasoning
1/2 tsp caster sugar
1/2 tsp sesame oil
1/2 sheet nori, finely shredded
1/2 tsp sesame seeds, toasted
Description
This hot-smoked salmon recipe makes for a mouthwatering lunch idea. Served with brown rice salad, it’s quick, filling and nourishing. What’s not to love?
Method
Step 1
Cook the rice following packet directions. Set aside to cool completely.
Step 2
Cook the asparagus and snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
Step 3
Combine the rice, asparagus, snow peas, spring onion and salmon in a bowl. Divide between 2 airtight containers. Add tamari, lemon juice, mirin, sugar and oil to a small bottle. Tightly secure the lid and shake to combine. Drizzle over salad just before serving. Sprinkle with nori and sesame seeds to serve.
