Salmon Rice Salad Recipe | Natural Rice Co
The Natural Rice Co

Salmon & Rice Salad

Rice Type
White Rice
GF?
Yes
Time to cook
Prep Time: 5 min
Cook Time: 20 min
A great use for leftover rice, this salmon salad is a quick and healthy meal that is perfect for the midweek rush, with oven-cooked salmon over rice and topped with a fresh salsa topping.

Ingredients

Serving 1 cup cooked rice. Select serving size to increase amount.

  • 1/2 cup (100 g) Australian Dryland White Rice*, uncooked
  • 1 cup (200 g) Australian Dryland White Rice*, uncooked
  • 2 cups (400 g) Australian Dryland White Rice*, uncooked
  • 3 cups (600 g) Australian Dryland White Rice*, uncooked
  • 4 cups (800 g) Australian Dryland White Rice*, uncooked
  • 1 cup (250 ml) cold water
  • 2 cups (500 ml) cold water
  • 4 cups (1000 ml) cold water
  • 6 cups (1500 ml) cold water
  • 8 cups (2000 ml) cold water
  • For the salmon:
  • For the salmon:
  • For the salmon:
  • For the salmon:
  • For the salmon:
  • 1 tbs salted butter, softened
  • 2 tbs salted butter, softened
  • 4 tbs salted butter, softened
  • 6 tbs salted butter, softened
  • 8 tbs salted butter, softened
  • 1/2 tsp olive oil
  • 1 tsp olive oil
  • 2 tsp olive oil
  • 3 tsp olive oil
  • 4 tsp olive oil
  • 1/4 tsp dried basil
  • 1/2 tsp dried basil
  • 1 tsp dried basil
  • 1 1/2 tsp dried basil
  • 2 tsp dried basil
  • 1/4 tsp kosher salt
  • 1/2 tsp kosher salt
  • 1 tsp kosher salt
  • 1 1/2 tsp kosher salt
  • 2 tsp kosher salt
  • 1/8 tsp garlic powder
  • 1/4 tsp garlic powder
  • 1/2 tsp garlic powder
  • 3/4 tsp garlic powder
  • 1 tsp garlic powder
  • 1/8 tsp paprika
  • 1/4 tsp paprika
  • 1/2 tsp paprika
  • 3/4 tsp paprika
  • 1 tsp paprika
  • 1/8 tsp coarsely ground black pepper
  • 1/4 tsp coarsely ground black pepper
  • 1/2 tsp coarsely ground black pepper
  • 3/4 tsp coarsely ground black pepper
  • 1 tsp coarsely ground black pepper
  • 1 salmon filletsd (around 85 g)
  • 2 salmon filletsd (around 170 g)
  • 4 salmon filletsd (around 340 g)
  • 6 salmon filletsd (around 510 g)
  • 8 salmon filletsd (around 680 g)
  • For the salsa:
  • For the salsa:
  • For the salsa:
  • For the salsa:
  • For the salsa:
  • 1/2 cups cucumber (1/2 medium cucumber), peeled and chopped
  • 1 cups cucumber (1 medium cucumber), peeled and chopped
  • 2 cups cucumber (2 medium cucumber), peeled and chopped
  • 3 cups cucumber (3 medium cucumber), peeled and chopped
  • 4 cups cucumber (4 medium cucumber), peeled and chopped
  • 1/4 cup red onions, chopped
  • 1/2 cup red onions, chopped
  • 1 cup red onions, chopped
  • 1 1/2 cup red onionss, chopped
  • 2 cup red onionss, chopped
  • 1/2 cup capsicum, chopped
  • 1 cup capsicum, chopped
  • 2 cup capsicum, chopped
  • 3 cup capsicum, chopped
  • 4 cup capsicum, chopped
  • 1 clove garlic, minced
  • 2 cloves garlic, minced
  • 4 cloves garlic, minced
  • 6 cloves garlic, minced
  • 8 cloves garlic, minced
  • 1 tbs jalapeños, finely chopped
  • 2 tbs jalapeños, finely chopped
  • 4 tbs jalapeños, finely chopped
  • 6 tbs jalapeños, finely chopped
  • 8 tbs jalapeños, finely chopped
  • 2 tbs fresh cilantro, chopped
  • 4 tbs fresh cilantro, chopped
  • 8 tbs fresh cilantro, chopped
  • 12 tbs fresh cilantro, chopped
  • 16 tbs fresh cilantro, chopped
  • 1/2 tbs lime juice
  • 1 tbs lime juice
  • 2 tbs lime juice
  • 3 tbs lime juice
  • 4 tbs lime juice
  • 1/2 tbs olive oil
  • 1 tbs olive oil
  • 2 tbs olive oil
  • 3 tbs olive oil
  • 4 tbs olive oil
  • 1/4 tsp salt
  • 1/2 tsp salt
  • 1 tsp salt
  • 1 1/2 tsp salt
  • 2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp coarsely ground black pepper
  • 1 1/2 tsp coarsely ground black pepper
  • 2 tsp coarsely ground black pepper

Method

  1. Place rice and cold water in a pot. Cover with lid and bring to a boil. Once boiled reduce to low heat, leave covered and let simmer on for 10 – 15 minutes or until all the water is absorbed and rice is tender. Let stand covered for 5 minutes.
  2. Meanwhile, heat the oven to 220 °C.
  3. Stir together softened butter, olive oil, basil, salt, garlic powder, paprika, and pepper in a small bowl.
  4. Place the salmon skin side down on a baking sheet and spread the softened butter mixture over the top of the salmon.
  5. Bake for 12-15 minutes. Remove the salmon from the oven and cover.
  6. Make the salsa by mixing the chopped cucumber, red onion, red pepper, garlic, jalapeños, and cilantro in a medium-sized bowl.
  7. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the vegetables and toss to coat evenly.
  8. To assemble the salmon rice salad, place the cooked rice in a bowl. Top with the baked salmon and spoon the cucumber salsa over the top. Enjoy.

 

Tips

*Leftover rice is great for this recipe. If you would like to substitute brown rice in this recipe, simply add an extra ½ a cup of water (125ml) and cook for an additional 10-15 minutes or until soft.
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