We often refer to this as our ‘anti-ageing salad’ as it is jam packed with good oils, vitamins & minerals, antioxidants and low GI grains. We have combined flavoursome herbs and fresh seasonal produce with a splash of salt-reduced Asian sauces to provide a taste experience that you will want to revisit again and again. Topped with a lovely fresh fillet of salmon, the fish oil helps to reduce excessive inflammation in the body and may be useful in protecting our heart & joints, improving brain function and reducing our risk of some cancers. Leaf herbs such as coriander and cruciferous vegetables like broccolini were added as rich sources of antioxidants. Ginger has been traditionally used to stimulate appetite and soothe the digestive system and avocado provides a bonus dose of folate. Lime is loaded with Vitamin C and tops off this simple to prepare lunch or dinner salad. We hope you enjoy it.
1.5 cups cooked wild rice (1/2 cup uncooked)
1.5 cups cooked basmati rice (1/2 cup uncooked)
1 avocado, diced
2 Lebanese cucumbers, cubed
1 bunch asparagus, blanched & chopped as preferred
1 bunch broccolini, blanched & chopped as preferred
1 cup coriander leaves
2 teaspoons fish sauce
1 tablespoon agave syrup (can use alternative syrup of your choice)
1 tablespoon olive oil
½ lime squeezed
1/4 cup lime juice
1 tablespoon finely grated ginger
2 tablespoons sweet soy sauce (kecap manis)
4 salmon fillets
Lime wedges & extra coriander to serve
1. Prepare rice and allow to cool
2. Blanch, chop & combine salad vegetables as instructed
3. Mix salad dressing
4. Prepare salmon marinade and turn salmon to coat (5 mins only)
5. Cook salmon on BBQ or in hot pan as desired.
6. Serve salmon on dressed salad with extra coriander and lime wedges.
*Salad, dressing and marinade can be prepared ahead of time; leaving only the salmon to cook after work. Note: Add avocado prior to eating for maximal freshness.