Name: Salmon citrus salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 red capsicum, thinly sliced; 1 tbsp cooking oil; 2 tbsp red wine vinegar; 1 cup edamame beans (or peas); 1/2 cup currants; 1 cup cooked brown rice; 1-2 oranges, peeled and sliced; 200 g hot-smoked salmon; 2 tbsp sesame seeds; Dressing; 1/4 cup light soy sauce; 2 tsp sesame oil; Juice of 1 lemon

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.

Serves 2

Prep

20M

Ingredients

1 red capsicum, thinly sliced

1 tbsp cooking oil

2 tbsp red wine vinegar

1 cup edamame beans (or peas)

1/2 cup currants

1 cup cooked brown rice

1-2 oranges, peeled and sliced

200 g hot-smoked salmon

2 tbsp sesame seeds

Dressing

1/4 cup light soy sauce

2 tsp sesame oil

Juice of 1 lemon

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.