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Grilled salmon and brown rice salad

Grilled Salmon and Brown Rice Salad
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A scrumptious seafood recipe – grilled salmon perfectly teamed with a well seasoned brown rice salad.


Serves 4

  • 4 pieces fresh salmon, approx. 100g each
  • Salt and pepper
  • 1 cup brown rice
  • 6 spring onions, sliced
  • 1 red capsicum, finely chopped
  • 1/2 cup currants
  • 1/2 cup chopped almonds
  • 1/2 cup roasted sunflower seeds
  • 3 tbsp chopped parsley
  • 1 tbsp chopped coriander


  • 3/4 cup sunflower or grape seed oil
  • 2-3 tbsp soy sauce
  • 2-3 tbsp lemon juice
  • 1 tbsp lime juice
  • dessert spoon brown sugar


  1. Boil or steam rice according to packet instructions. Leave to cool.
  2. Season salmon with salt and pepper to taste. Cook on a lightly oiled grill until fish is opaque, turning once.
  3. Mix rice with spring onions, capsicum, currants, almonds, sunflower seeds and fresh herbs.
  4. In a separate container, combine dressing ingredients and shake together. Pour half of the dressing over the salad, then toss and taste. Add more dressing if required.

Preparation time: 5 minutes
Cooking time: 20 minutes
Difficulty rating: Easy


  • If leaving the skin on the salmon, cook the salmon fillets skin side down first to get the skin nice and crispy.
  • Use a shake container or drink bottle to make the dressing. The leftover dressing can be stored in the fridge and used again just before serving.
  • The brown rice can be replaced with couscous or quinoa if preferred. Cook according to packet instructions.

Nutritional content

Nutritional analysis per serve:

 Energy 3204 kJ
763 cal
 Protein 32.0 g
 Total fat 59.8 g
 Saturated fat 6.2 g
 Carbohydrates 24.6 g
 Total sugars 13.4 g
 Fibre 6.9 g
 Sodium 701 mg
 Cholesterol 67 mg
 Potassium 699 mg
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Posted On: 22 February, 2011
Modified On: 10 April, 2018


Created by: myVMC