Ingredients
Dressing
Method
1.Sauté the capsicum in a pan with oil for 3-4 minutes. Splash in the red wine vinegar and immediately cover the pan − allow to steam until softened.
2.In a bowl, cover the edamame beans and currants in boiling water. Leave to sit for 10 minutes, then drain.
3.Mix together the dressing ingredients, then set aside.
4.In a large bowl, mix together the rice, drained edamame and currants, capsicum and orange. Toss well with half the dressing, then spoon onto a serving platter or individual plates.
5.Break the salmon into large chunks and add to the salad, along with the sesame seeds.
6.Serve with the remaining dressing on the side.
Edamame and salmon are both packed with good omega fats and lots of protein, which our bodies love.
Note