Salmon and Egg Brown Rice Salad

Name: Salmon and Egg Brown Rice Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1½ tablespoons wholegrain mustard; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; Salt and pepper; Salt and pepper; 500g microwave brown rice; 210g canned salmon, drained and flaked; ⅓ cup (50g) roasted almonds, chopped, plus extra for garnish; 3 green onions, chopped, plus extra for garnish; 6 medium boiled eggs, peeled and halved (see tips)

Recipe by Myfoodbook

View original source

Australianfishmicrowave

Serves

Prep

10m

Cook

10m

Total

20m

Per serve

Price unavailable

Ingredients

Scaled for your household (4 portions) · original serves 4

Wholegrain mustard1½ tbsp
White wine vinegar2 tbsp
Olive oil2 tbsp
Saltto taste
Black pepperto taste
Microwave brown rice500 g
Canned salmon210 g
Roasted almonds50 g
Spring onions3
Eggs6

Method

1
Whisk mustard, vinegar and olive oil, then season.
2
Heat the ready-cooked brown rice according to its packet. Toss with drained salmon, almonds, green onions and dressing.
3
Arrange the prepared boiled eggs over the salad. Finish with extra almonds and green onion if desired.

Nutrition (per serve)

Nutrition not supplied for this recipe.

Allergens

eggfishtree nuts

Supermarket price breakdown

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Attribution

Publisher: Myfoodbook

Source URL: https://myfoodbook.com.au/recipes/show/salmon-and-egg-brown-rice-salad