Salmon citrus salad

Packed full of all the good things, this salad is a star. Smoked salmon really benefits from the hit of sweet and citrusy orange, moreish edamame beans plus a dressing full of sesame and saltiness.
Salmon citrus salad




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.


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