Salmon and Brown Rice Salad with Lime and Sesame
Salmon and brown rice salad lime and sesame can be thrown together in minutes and it's a great way to use up leftover salmon and rice.
Servings: 2 people
Ingredients
- 1 fillet cold salmon (approx 150 g) substitute with cubed firm tofu
- 1 cup cold cooked brown rice
- 1 Lebanese cucumber, washed, sliced lengthways and into 1 cm slices
- 1/2 red onion
- 10 red or yellow cherry tomatoes, washed and halved
- 1 avocado
- 1/2 red onion, peeled and sliced
- 1 handful mint leaves, washed
- 1 tsp sesame seeds, black or white
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 1 tsp raw sugar
- 1/2 tsp flaked sea salt
- freshly ground black pepper
- 1/2 lime, cut into wedges, to serve
Instructions
- Whisk the lime juice and the sugar together in a small bowl.
- Add the onion to the lime juice and sugar and massage the liquid into the slices with your fingers. Set aside.
- Sprinkle a little salt over the halved cherry tomatoes. Set aside.
- Place the brown rice, chopped salmon, cucumber together in a bowl.
- Sppon the avocado over the top with a teaspoon.
- Add the cherry tomatoes and the red onion, drained of its liquid. Reserve the liquid for the dressing.
- Whisk together the lime and sugar mixture with the sesame oil. Taste for seasonong. Add freshly ground pepper, and add a little more salt if you think it needs it.
- Pour the dressing over the top and mix everything together gently.
- Sprinkle the mint leaves over the top and serve with lime wedges on the side.