Salmon and Egg Brown Rice Salad

Prep: 10 minutes

Cook: 10 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

106

This warm brown rice salad bowl is healthy, easy, ready in just 20 minutes and uses ingredients you probably already have in your pantry and fridge!

Credit: Whisk Media Group

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Salmon and Egg Brown Rice Salad

Ingredients:

1½ tablespoons wholegrain mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

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)

Method:

Whisk vinegar, mustard and olive oil together in a large bowl. Season with salt and pepper
Heat microwave rice according to packet instructions. Transfer to bowl. Add salmon, nuts and green onions. Toss well to mix
Top salad with eggs and garnish with extra nuts and green onions. Season with salt and pepper

Tips & Hints:

Add eggs to a saucepan and just cover with tap water. Cook over a medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water. Peel and halve
Use any nuts available such as walnuts, pinenuts or hazelnuts. Lightly toast in a frying pan or oven
Substitute brown rice with cooked white rice if desired