Crispy Salmon Rice Salad

Crispy Salmon Rice Salad is a 60-minute protein packed dinner. Pick estimates $6.34 a serving, above the catalog average of $5.05, with 38g of protein and 610 kcal. You need stove and 8 ingredients.

• 60 minCook time
• $6.34Est. cost
• 610Calories
• 38gProtein
• 52gCarbs
• 27gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🐟Salmon FilletMeat & Seafood5½ oz
• 🍚Basmati RicePantry2½ oz
• 🥒CucumberProduce½ piece
• 🍅Cherry TomatoesProduce½ cup
• 🥬Baby SpinachProduce1 cup
• 🌾Sesame SeedsPantry1 tsp
• 🍋LimeProduce½ piece
• 🫒Olive OilPantry1 tbsp

Method

1. Rinse the basmati rice and simmer in salted water for 15 minutes until tender, then drain and cool slightly.
2. Pat the salmon fillet dry and season with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat and sear the salmon skin-side down for 5 minutes until crisp.
4. Flip and cook for another 3 minutes until just cooked through, then flake into large chunks.
5. Halve the cherry tomatoes, slice the cucumber, and roughly chop the baby spinach.
6. Toss the rice with the spinach, cucumber, and cherry tomatoes in a bowl.
7. Top with the crispy salmon, a squeeze of lime juice, and a sprinkle of sesame seeds.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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