Rice with Salmon & Avocado

< 20 Minutes

Rice with Salmon & Avocado

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water, set aside in to drain well and then ransfer to a large bowl.

  2. Preheat the oven to 180°C degrees fan forced.

  3. Heat a frying pan over medium-high. Rub both sides of the salmon with oil and season well with salt. Fry the salmon in the pan skin-side down for 3 minutes. Turn and cook for a further 1 minute until light golden. Transfer the salmon to the oven and bake for 5-10 minutes depending on how you like your salmon. Remove from oven and let it stand for 10 minutes.

  4. To make the dressing, combine all the ingredients in a screw-top jar, season with salt and pepper and shake well to combine.

  5. Add the avocado, cucumber, radish, parsley and green onions to the rice. Toss gently.

  6. Flake the salmon into large pieces and discard the skin. Gently stir the salmon pieces through the rice.

  7. Spoon into serving bowls, drizzle over the dressing and serve with lime wedges.

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Rice with Salmon & Avocado

< 20 Minutes

Ingredients


Method


  1. Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water, set aside in to drain well and then ransfer to a large bowl.

  2. Preheat the oven to 180°C degrees fan forced.

  3. Heat a frying pan over medium-high. Rub both sides of the salmon with oil and season well with salt. Fry the salmon in the pan skin-side down for 3 minutes. Turn and cook for a further 1 minute until light golden. Transfer the salmon to the oven and bake for 5-10 minutes depending on how you like your salmon. Remove from oven and let it stand for 10 minutes.

  4. To make the dressing, combine all the ingredients in a screw-top jar, season with salt and pepper and shake well to combine.

  5. Add the avocado, cucumber, radish, parsley and green onions to the rice. Toss gently.

  6. Flake the salmon into large pieces and discard the skin. Gently stir the salmon pieces through the rice.

  7. Spoon into serving bowls, drizzle over the dressing and serve with lime wedges.