Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons sesame oil
- 4 salmon fillets, skin on
- 1 avocado, peeled, deseeded, sliced
- 1 red chilli, seeded, thinly sliced into rings
- 1/4 cup coriander, chopped
- 1 Lebanese cucumber, sliced
- 125grams blueberries, halved
- 2 lime, 1 juiced, 1 cut into wedges
- 2tablespoons salt-reduced soy sauce
- 2 cup rice & quinoa
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
6.4grams
Fat
10.0grams
Carbs
24.8grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook rice & quinoa blend following packet instructions.
Step 2 of 4
Heat a chargrill or barbecue grill over medium-high heat. Brush salmon with oil and season. Cook salmon, skin-side down, for 4 minutes. Turn and cook for 2-3 minutes or until cooked to your liking. Cool slightly, then flake salmon.
Step 3 of 4
Combine rice mixture, blueberries, avocado, cucumber and coriander. Divide among plates and top with salmon.
Step 4 of 4
Mix lime juice and soy sauce together and drizzle over salad. Garnish with chilli and serve with lime wedges.
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