Brown Rice Salad With Salmon

Submitted by Debbie R.

"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: 10mins
• Ingredients: 10
• 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.

Reviews

[jessi_mcg]

This is such a nice light summer supper! I doubled the recipe to feed DS, DH, and I, and I think I will triple it next time as DH is a big eater and DS really went to town on it as well. I used broccoli and frozen mixed vegetables for the cooked veggies, and I think next time I will use all broccoli as it was a great fit with this recipe. I also used canned salmon--the deboned/deskinned kind b/c I was lazy LOL. About 8 oz did the trick for a doubled recipe. Thanks for posting!! Made for PRMR.