Crispy Skin Salmon and brown rice salad

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Struggling with healthy dinner ideas? you have come to the right place my friend because this crispy skin salmon and brown rice recipe means dinner will be ready in less than 30 minutes!

Trying to get a healthy dinner on the table in a timely manner can be a challenge at the best of times. So on a weeknight when you’ve just come home from work or have had a busy day you just want something that’s quick, easy and won’t require 20 different ingredients. 10 of which you probably don’t have.

This is one of my go to recipes when I’m short on time but still want to put something healthy and nutritious on the dinner table.

Having a few recipes like this up your sleeve can really be a life saver.

If I had to cook fish that all my kids love it’s definitely salmon hands down. The trick is not to overcook it so you have beautiful flakey salmon.

Once you know how to cook salmon and cook it well it’s so versatile as you can add it to pasta, salads or as the main dish with vegetables.

Why I love this crispy skin salmon & brown rice salad recipe.

I love how it all comes together so quickly and theres usually rice salad left over which is perfect for lunch the following day.

It’s fresh and light but It’s also really satisfying.

Salmon is rich in omega 3 fatty acids which keep you fuller for longer. it’s also loaded with other impressive health benefits such as vitamin B, potassium, antioxidants and is also a great source of protein .

I love using brown rice for the salad because it still has that crunch when It’s cooked making it more exciting! it’s also loaded up with lots of healthy greens. You can also adapt my recipe to use whatever fresh vegetables you have at the time.

I also love this technique of cooking the salmon without using any oil. This cooking method is not only super healthy but the end result is perfectly cooked, flakey salmon with crispy skin. #winning

What you will need to make this amazing salmon and rice salad

• Fresh salmon fillets
• Cooked brown rice: This saves a lot of time as brown rice can take a while to cook. You could either make this ahead yourself or buy the pre cooked brown rice from your local supermarket.
• Garlic, Ginger, Lemongrass
• Soy sauce
• cucumber
• Fresh mint leaves
• Peas
• Spring onion
• Coriander
• Baby spinach

How to make the crispy skin salmon

Season the salmon well with salt and pepper and place skin side up in a cold pan on high heat. This is where the magic happens!!

Once you hear a good amount of sizzle, (about 3 minutes in) flip it over and cook until the skin is nice and crispy and the salmon is cooked to your liking. Set aside to rest. Easy right!

How to make the rice salad

Heat a wok on high heat and stir fry the garlic, ginger and lemongrass until fragrant.

Add the cooked rice and give it a good toss, moving it constantly around for 5-6 min until heated through and starting to get crispy.

Toss through the soy sauce. Remove from heat and set aside to cool.

Once slightly cooled add cucumber, mint, peas, spring onions and coriander and toss through.

How to serve the salmon and rice salad

Get 4 dinner plates.

Pile a handful of baby spinach onto your plates. Spoon over your rice and top with the crispy skin salmon.

Garnish with some extra herbs

Thats it, done! You have got yourself a delicious and nutritious dinner you could easily accomplish any night of the week. So be sure to add this recipe to your meal plan this week.

You might also like these recipes:

• Refreshing watermelon salad
• Fragrant yellow curry
• Healthy oven baked frittata with super greens
• Oven baked beef burgers
• Yoghurt and Muesli breakfast cups

Print Recipe

5 from 2 votes

Crispy Skin Salmon with Brown Rice Salad

Ready in 30 minutes, this healthy and delicious crispy skin salmon with brown rice salad is the perfect weeknight meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: dinner, lunch

Cuisine: australian

Keyword: gluten free, healthy recipes, mecixan rice, quick dinners, salmon

Servings: 4

Author: Marie Muccio

Ingredients

• 4 salmon fillets skin on
• 2 cups cooked brown rice
• 2 garlic cloves crushed
• 1 tbs ginger grated
• 1 tbs lemongrass grated
• 3 tbs soy sauce
• 1 cucumber thinly sliced
• small bunch mint leaves picked (few reserved for garnish)
• 1 cup peas blanched in water for 1 minute and drained
• 2 spring onions trimmed and thinly sliced
• small bunch coriander finely chopped (few leaves reserved for garnish)
• 200 g baby spinach leaves

Instructions

• Season the salmon well with salt and pepper. Place the salmon skin side up in a cold pan on high heat. Once you hear a good amount of sizzle, (about 3 minutes in) flip it over and cook until the skin is nice and crispy and the salmon is cooked to your liking. Set aside to rest.

For the rice salad

• Heat a wok on high heat and stir fry the garlic, ginger and lemongrass until fragrant.
• Add the cooked rice and give it a good toss, moving it constantly around for 5-6 minutes until heated through and it’s starting to get crispy. Add the soy sauce and toss through. Remove from heat and set aside to cool.
• Once the rice has slightly cooled add cucumber, mint, peas, spring onions and coriander. Toss through until combined.
• Pile a handful of baby spinach onto your plates. Spoon the rice over the spinach and top with the crispy skin salmon. Garnish with some extra herbs

Notes

Have you made this recipe? Don’t forget to tag me on Instagram @mrsfoodiemumma using the hashtag #mrsfoodiemumma

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