Black Rice Salad with Edamame and Cashews with Poached Salmon
25 minutesPrep Time
35 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1/2 cup black rice, rinsedSorry this product is not available at your store
4 100g salmon fillets, skin off
1/2 cup frozen edamame, shelled and blanchedSorry this product is not available at your store
1 tbsp pickled ginger, julienned
1/2 cup cashews, toasted and roughly chopped
2 tbsp coriander, chopped + extra for garnish
2 tbsp spring onions, choppedSorry this product is not available at your store
2 tbsp thai basil, chopped + extra for garnish
1/4 cup extra virgin olive oil
1/3 cup low sodium soy sauce
2 garlic cloves, crushed
3/4 stick lemongrass, thinly sliced - reserving tough outer layer for poachingSorry this product is not available at your store
1 long red chilli, deseeded, choppedSorry this product is not available at your store
1 lime, juiced
3 cups water
coriander roots, washed
1 lemongrass stalkSorry this product is not available at your store
spring onion topsSorry this product is not available at your store
3 slices of fresh gingerSorry this product is not available at your store
1 tsp whole peppercornsSorry this product is not available at your store
1 tbsp salt
Directions
- In a pot, add the rice and water, bring to a boil and cook for 20-30 minutes or until rice is tender and all the water has been absorbed. Take off heat.
- For the dressing, combine the soy, garlic, chilli, lemongrass, lime juice, and olive oil. Set aside.
- Bring poaching ingredients to a boil. Add the salmon fillets, bring back up to boil then cover with a lid and take off heat. Let it poach for 5 minutes in the water. Remove fish from the poaching liquid and place on a plate to cool before flaking.
- In a large mixing bowl, add rice, green onions, coriander, thai basil, pickled ginger, edamame, and cashews. Pour dressing over salad, toss to combine.
- Serve rice with flaked salmon, topped with more basil and coriander.