Brown Rice Salad With Salmon

This is from Nov 2008 issue of Oprah. I think canned salmon would be fine if you removed the big bones and skin first. That's why I copied the recipe.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1  cup cooked brown rice
• 1⁄2 cup  frozen shelled edamame (thawed)
• 1⁄4 cup  grated carrot
• 2 -4  about 1/3 cup thinly sliced scallions
• 1⁄2 cup  cooked  vegetables (for example, roasted squash, green beans, snap peas, green peas, red peppers or broccoli)
• 1  teaspoon  rice wine vinegar
• 2  teaspoons soy sauce
• 1  teaspoon  sesame oil (may substitute vegetable oil...peanut oil would be my second choice if sesame oil wasn't available)
•  ground black pepper
• 3 -4  ounces  cooked salmon, broken into smaller pieces

Directions

1. Combine rice, edamame, carrot, scallions and cooked vegetables.
2. Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
3. Divide between two containers/plates. Top with salmon broken into smaller pieces. I think this would be fine with canned salmon, which is already cooked. Just be sure to remove the bigger bones and skin first. Keep cool until ready to serve.