Brown Rice Salad With Salmon

Recipe by Debbie R.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup frozen shelled edamame (thawed)
  • 14
    cup grated carrot
  • 2 -4
    about 1/3 cup thinly sliced scallions
  • 12
    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)
  • 3 -4
    ounces cooked salmon, broken into smaller pieces
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DIRECTIONS

  • Combine rice, edamame, carrot, scallions and cooked vegetables.
  • Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
  • 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.
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