Rice Salad With Salmon Snow Peas and Asparagus |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Rice salad with a twist Ingredients:
1 cup medium grain rice |
150 g piece fresh salmon |
60 g snow peas |
4 asparagus spears |
6 basil leaves, torn |
2 teaspoons olive oil |
2 teaspoons rice wine vinegar |
2 teaspoons reduced sodium soy sauce |
Directions:
1. Cook rice in simmering water until tender.
2. Refresh under running cold water and drain.
3. Steam the salmon until cooked and let cool. Coarsely shred the salmon and put aside. Blanche the snow peas in simmering water. Refresh and put aside.
4. Snap any tough stalks off the asparagus spears and blanch the spears in simmering water. Refresh and put aside.
5. Add basil leaves and toss all the ingredients together in a bowl and dress with oil, vinegar and soy sauce.
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